Mini Stuffed Eggplan

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emaninthekitchen278.195 months ago3 min read

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Transport your taste buds to the Mediterranean with these delightful mini stuffed eggplants. Packed with a flavorful beef filling and smothered in a rich tomato sauce, this dish is perfect for a hearty dinner or a special gathering. Paired with fluffy basmati rice, it’s a complete meal that will impress everyone at the table.

Ingredients

Stuffed Eggplants
🍆 17-20 mini eggplants
🥩 1 pound ground beef
🌿 1/2 cup parsley, chopped
🧅 1/2 onion, chopped
🧄 1 large clove garlic, chopped
🧂 1 teaspoon salt
🌿 1 teaspoon cumin
🌿 1 teaspoon coriander
🌶️ 1 teaspoon paprika
🌶️ 1/2 teaspoon cayenne pepper
⚫ 1/2 teaspoon black pepper
🫒 Oil for frying

Tomato Sauce
🥫 1 6oz can tomato paste
🧄 1 clove garlic, minced
🌿 1 tablespoon dried parsley
⚫ Black pepper to taste
🧂 1 tablespoon chicken bouillon
🧂 1 teaspoon salt
💧 3 cups hot water

Rice
🍚 5 cups basmati rice
🧈 1/2 stick butter
🫒 3-4 tablespoons oil
🧂 2 tablespoons salt
💧 5 cups hot water

Instructions

1- Preparation of Eggplants:

Wash the mini eggplants and dry them. Cut a slit down the middle of each eggplant, being careful not to cut all the way through.

2- Prepare the Filling:

In a bowl, combine the ground beef, chopped parsley, onion, garlic, salt, cumin, coriander, paprika, cayenne pepper, and black pepper. Mix until well combined.
Stuff each eggplant with the beef mixture, ensuring it is packed well.

3- Cooking the Eggplants:

Heat oil in a pan over medium heat. Fry the stuffed eggplants for about a minute on each side until lightly browned. Transfer them to an oven-safe dish.

4- Prepare the Sauce:

In the same pan, reduce the oil to about a tablespoon. Add garlic and sauté briefly until fragrant.
Add tomato paste, dried parsley, black pepper, chicken bouillon, and salt. Stir well.
Slowly add hot water, stirring constantly, to form a smooth sauce.

5- Baking:

Pour the sauce over the stuffed eggplants in the dish. Cover with foil and bake in a preheated oven at 450°F (232°C) for 35 minutes.

6- Cooking the Rice:

While the eggplants are baking, melt the butter in a pot. Add oil and let it heat.
Add the soaked basmati rice and salt. Sauté for a couple of minutes.
Pour in hot water, cover, and let the rice cook until the water is reduced. Then, lower the heat and cook for an additional 20 minutes until the rice is fluffy.

Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories per Serving: Approximately 500
Macronutrients per Serving: Proteins: 22g, Fats: 18g, Carbohydrates: 60g
Equipment: Pan for frying, oven-safe dish, large pot, spatula or wooden spoon