Spicy rice-filled eggplant
Discover the bold flavors of our Spicy Rice-Filled Eggplant recipe! Perfectly roasted eggplant halves are generously stuffed with a fragrant mixture of basmati rice, sautéed onions, red peppers, and fiery red hot chili peppers. Infused with aromatic spices like turmeric and coriander, and brightened with fresh lemon zest and juice, this dish is a mouth-watering delight. Finished with a dollop of creamy Greek yogurt and a sprinkle of refreshing spearmint, it's a deliciously satisfying meal that's both healthy and full of flavor. Try it tonight!
- 06 May 2024
- Cook time 60 min
- Prep time 30 min
- 4 Servings
- 14 Ingredients
Spicy rice-filled eggplant is a flavorful and healthy dish that brings together the Earthy taste of eggplants with the aromatic and spicy flavors of basmati rice and a variety of vibrant vegetables and spices. This recipe is perfect for anyone looking to add a bit of spice to their meal while still enjoying wholesome, nutritious ingredients.
Ingredients:
Instructions:
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Finely chop the scooped-out flesh and set aside.
- Brush the eggplant shells with a small amount of olive oil (about 1 tsp) and arrange them cut side up on a baking sheet.
- Roast the eggplant shells in the preheated oven for about 15-20 minutes until they are tender but still hold their shape. Remove from the oven and set aside.
- Add the chopped eggplant flesh to the skillet. Cook for about 5-7 minutes until the eggplant is tender.
- Stir in the dried coriander and turmeric powder, and cook for 1-2 minutes until fragrant.
- Add the cooked basmati rice to the skillet, mixing well to combine all ingredients.
- Stir in 2 tablespoons of lemon zest and 2 tablespoons of lemon juice. Mix thoroughly to ensure the flavors are evenly distributed.
- Place the stuffed eggplants back into the oven and bake for an additional 10-15 minutes to heat through and allow the flavors to meld.
- Remove the stuffed eggplants from the oven. Drizzle the spearmint yogurt sauce over the top or serve it on the side.
- Serve the spicy rice-filled eggplants hot and enjoy your delicious homemade dish!
Tips:
- Choosing Eggplants: When selecting eggplants, look for ones that are firm and heavy for their size with smooth, shiny skin. Avoid any with blemishes or soft spots.
- Cooking Rice: Ensure the rice is cooked to a fluffy texture by rinsing it thoroughly before cooking to remove excess starch and prevent clumping.
- Balancing Spiciness: If you prefer a milder dish, reduce the number of red hot chili peppers or remove the seeds before chopping them.
- Stuffing the Eggplants: Carefully hollow out the eggplants to create enough space for the filling without tearing the skin. Use the removed flesh in the stuffing mix to minimize waste.
- Adding Fresh Herbs: Add fresh spearmint just before serving to preserve its aroma and flavor.
This delicious and aromatic spicy rice-filled eggplant is not just a feast for your taste buds but also a delight for your senses, thanks to the colorful and fragrant ingredients used. An excellent choice for family dinners or a special gathering, this dish is sure to impress your guests with its unique blend of flavors and hearty filling.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 9g | 23% |
| Sugar 14g | 14% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.37g | 5% |
| Cholesterol 3.90mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 30mg | 5% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 2.92mg | 18% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 110ug | 26% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 70mg | 79% |
| Vitamin E 1.24mg | 8% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 2.77mg | 25% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 160mg | 12% |
| Potassium, K 880mg | 26% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 22mg | 1% |
| Zinc, Zn 1.08mg | 10% |
| Water | |
| Water 340g | - |
| * 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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