Lebanese Style Stuffed Eggplant

Name: Lebanese Style Stuffed Eggplant
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Middle Eastern
Ingredients: 340 grams ground lamb or beef chuck (not lean); 411 grams diced tomatoes in juice; 3 Tbsps chopped flat-leaf parsley; 2 garlic cloves, finely chopped; 1 teaspoon ground allspice; 118 milliliters long-grain or jasmine rice; 1 lemon; 473 milliliters chicken stock or reduced-sodium chicken broth; 59 milliliters olive oil; 1 large onion, finely chopped; 3 Tbsps pine nuts

Lebanese Style Stuffed Eggplant might be just the middl eastern recipe you are searching for. This side dish has 319 calories, 16g of protein, and 20g of fat per serving. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of garlic cloves, chicken broth, lemon, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. 42 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 75 hours.

Instructions

Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.

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Eggplant

Melon

Rinse rice in a sieve under cold water until water runs clear.

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Water

Rice

Equipment you will use

Sieve

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.

Ingredients you will need

Pine Nuts

Garlic

Onion

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Transfer 1/2 cup onion mixture to bowl with pine nuts.

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Pine Nuts

Onion

Equipment you will use

Bowl

Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.

Ingredients you will need

Eggplant

Stuffing

Tomato

Pepper

Stock

Salt

Equipment you will use

Frying Pan

Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.

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Allspice

Pepper

Onion

Meat

Rice

Salt

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Bowl

Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking).

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Eggplant

Meat

Rice

Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test).

Ingredients you will need

Tomato Sauce

Eggplant

Rice

Equipment you will use

Frying Pan

If sauce is 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 parsley before serving.

Ingredients you will need

Seasoning