Lebanese Style Stuffed Eggplant
From midgelet 14 years ago
- 50 minutes to make
- Serves 6
super recipe from Gourmet, baby eggplants with with rice and meat
Ingredients
- 6 (5- to 6-inch long) Baby Bell) eggplants (about 6 ounces each) shopping list
- 1/2 cup long-grain or jasmine rice shopping list
- 1/4 cup olive oil shopping list
- 3 tablespoons pine nuts shopping list
- 1 large onion, finely chopped shopping list
- 2 garlic cloves, finely chopped shopping list
- 2 cups chicken stock or reduced-sodium chicken broth shopping list
- 1 (14 1/2-oz) can diced tomatoes in juice shopping list
- 3/4 lb ground lamb or beef chuck (not lean) shopping list
- 1 teaspoon ground allspice shopping list
- 1/2 lemon shopping list
- 3 tablespoons chopped flat-leaf parsley shopping list
How to make it
- Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.
- Rinse rice in a sieve under cold water until water runs clear.
- Drain well.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl.
- Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes.
- Transfer 1/2 cup onion mixture to bowl with pine nuts.
- Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.
- Add rice, meat, allspice, one teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.
- Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking).
- Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to one hour (cut one in half to test).
- Check in on your dish periodically; to prevent burning of sauce
- However, If sauce is too watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary.
- Return stuffed eggplant to sauce.
- Squeeze lemon over dish and sprinkle with fresh parsley before serving.
The Rating
Reviewed by 5 people-
I like this. I could drop the scooped out flesh in a skillet and make a second eggplant dish. \0
Jeff
hot_it_up
in Columbiana loved it
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Yummy! high5 thanks
momo_55grandma
in Mountianview loved it
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I love Lebanese food also love eggplants. Great combinations. Well Done.. Thank you
unicorn4
in Melbourne loved it
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