Middle eastern rice-stuffed eggplants
Enjoy the flavors of the Middle East with this delicious rice-stuffed eggplant recipe. Expertly roasted eggplants are filled with a savory blend of white rice, caramelized onions, garlic, cumin, and dried coriander. Brighten your plate with zesty lemon, sweet dried cranberries, creamy Greek yogurt, and crunchy almonds. Perfect for a satisfying vegetarian meal. Ready in under an hour!
- 10 Jun 2024
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Experience the rich and diverse flavors of Middle Eastern cuisine with this delightful rice-stuffed eggplant recipe. Combining the earthy taste of eggplant with a savory and aromatic rice filling, accented by the sweetness of dried cranberries, the zestiness of lemon, and the crunch of almonds, this dish is sure to tantalize your taste buds. It's the perfect choice for a satisfying and healthy meal that brings a touch of exoticism to your dining table.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the scooped-out flesh and set the shells aside.
- Dice the scooped-out eggplant flesh into small pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, and dried coriander. Stir and cook for another minute until fragrant.
- Add the diced eggplant flesh to the skillet and cook, stirring occasionally, until the eggplant is tender, about 7-10 minutes.
- Meanwhile, cook the rice according to the package instructions. Once cooked, fluff with a fork and set aside.
- Add the cooked rice to the skillet with the eggplant mixture.
- Stir in the lemon zest, dried cranberries, and salt and pepper to taste. Mix well to combine.
- Arrange the eggplant shells in a baking dish, drizzle with the remaining 1 tablespoon of olive oil, and season with a pinch of salt.
- Spoon the rice mixture evenly into the eggplant shells, packing it in gently.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the eggplants are tender.
6. Garnish and Serve:
- Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops.
- Remove from the oven and let cool slightly.
- Top each stuffed eggplant with a dollop of Greek yogurt and a sprinkle of chopped almonds before serving.
Tips:
- Choose firm and glossy eggplants for the best texture and flavor.
- Be careful not to overcook the rice; it should be slightly undercooked before baking since it will continue to cook inside the eggplant.
- Use a spoon to gently scoop out the flesh of the eggplants, leaving enough around the edges to hold the stuffing while baking.
- Toast the almonds lightly before mixing them with the rice for an enhanced nutty flavor.
- If dried cranberries are too sweet for your taste, try using dried apricots or golden raisins as a substitute.
- For an added layer of flavor, consider sprinkling some crumbled feta cheese on top of the stuffed eggplants before baking.
- Adjust the seasoning to your preference; more cumin or a pinch of cinnamon can add extra depth to the filling.
- Let the stuffed eggplants rest for a few minutes after baking; this allows the flavors to meld and makes them easier to handle for serving.
Middle Eastern rice-stuffed eggplants deliver a unique and flavorful twist to your meals. The combination of spices, sweet cranberries, and crunchy almonds within the tender eggplant creates a harmonious blend of textures and tastes. It's a gratifying dish that not only pleases the palate but also nourishes the body. Serve it with a dollop of Greek yogurt to add creaminess and a cool contrast, and enjoy the culinary journey to the heart of the Middle East from the comfort of your own home.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 10g | 25% |
| Sugar 16g | 16% |
| Fat | |
| Fat 13g | 15% |
| Saturated 1.93g | 6% |
| Cholesterol 2.57mg | - |
| Vitamins | |
| Vitamin A 7ug | 1% |
| Choline 30mg | 5% |
| Vitamin B1 0.48mg | 40% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 4.47mg | 28% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 200ug | 49% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 15mg | 16% |
| Vitamin E 2.89mg | 19% |
| Vitamin K 27ug | 21% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 4.93mg | 45% |
| Magnesium, Mg 90mg | 20% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 810mg | 24% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 1.53mg | 14% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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