Stuffed Eggplant

 

Ingredients

Eggplant

• 3–4 medium eggplants (about 3 inches wide by 5 inches long)

Filling

• 1 lb ground lamb, beef, turkey, plant-based “meat”, or 2 cups cooked lentils
• 1 onion, diced
• 4 garlic cloves, rough chopped
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• ¼ teaspoon red pepper flakes
• 1 teaspoon cumin
• ¾ teaspoon allspice
• ½ teaspoon ground coriander
• ½ teaspoon sumac
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• 2 medium tomatoes, diced (1 ½ cups) plus their juices
• 2 cups cooked basmati rice
• ¼ cup fresh dill
• ¼ cup fresh mint (or flat-leaf parsley)
• Optional: ¼ cup pine nuts, toasted (save 1 tablespoon for garnish)

Tomato Sauce

• 2 tablespoons tomato paste
• 2 cups broth (chicken, veggie, or water with a pinch of salt)
• ¼ teaspoon allspice
• ¼ teaspoon cumin

Garnish

• Fresh dill and mint
• Remaining pine nuts

Instructions

1. Prep the Eggplant:

   • Slice the tops off the eggplants. Scoop out the flesh, leaving about ½ inch thickness on all sides. Use a knife to score around the edge, then crosshatch and scoop out the flesh with a spoon. Season the eggplant shells with salt and pepper and set aside. Finely chop the scooped-out eggplant flesh.

2. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

3. Make the Filling:

   • In a large oven-proof pan or braiser, heat about 2 tablespoons of olive or avocado oil over medium heat. Sauté the ground meat and onions for 4-5 minutes until the onions are fragrant. Add the diced eggplant and garlic, and cook until the eggplant is translucent. If there is excess fat, drain it.
   • Season with salt, pepper, and all the spices. Add the fresh tomatoes and their juices, and cook until the tomatoes break down, about 5 minutes.
   • Transfer the meat mixture to a bowl. Stir in the cooked rice, fresh herbs, and optional pine nuts (reserve 1 tablespoon for garnish). Adjust seasoning to taste. If using lentils, drizzle with olive oil for richness.

4. Make the Tomato Broth:

   • In the same pan, heat the broth, tomato paste, allspice, and cumin. Whisk and scrape up any browned bits. Wipe off the sides of the pan with a wet paper towel if needed. Turn off the heat.

5. Fill the Eggplant:

   • Divide the filling among the eggplants, pressing it in gently. Nestle the stuffed eggplants in the tomato broth in the pan. The broth should come up about ¼ – ½ inch. Add more broth if necessary.

6. Bake the Eggplant:

   • Cover and bake for 40-45 minutes, until the eggplant is fork-tender and the filling is heated through (145°F). Uncover and bake for an additional 5-10 minutes, until the tops are golden.

7. Garnish and Serve:

   • Garnish with fresh dill, mint, and the remaining pine nuts. Serve hot.

Notes

• Alternative Baking Dishes: If you don’t have a large oven-proof braiser, use a large baking dish or oven-proof skillet. Ensure the broth covers the bottom by ¼-½ inch.
• Using Large Eggplants: If using large globe eggplants, use two and expect a longer baking time.
• Make-Ahead: These can be made ahead and refrigerated up to 4 days before baking. Bring to room temperature before baking. Leftovers keep up to 4 days in the refrigerator.
• Lentils: For lentil filling, sauté onions and garlic, then add diced eggplant and cook until translucent. Stir in cooked lentils, season, and add a splash of olive oil for richness.