Lebanese Style Stuffed Eggplant Recipes

LEBANESE STYLE STUFFED EGGPLANT

Provided by Melissa Roberts

Categories Rice Sauté Dinner Ground Lamb Pine Nut Party Potluck Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Lebanese Style Stuffed Eggplant image

Steps:

Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.
Rinse rice in a sieve under cold water until water runs clear. 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. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.
Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.
Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). 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).
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

6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
1/2 cup long-grain or jasmine rice
1/4 cup olive oil
3 tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes in juice
3/4 pound ground lamb or beef chuck (not lean)
1 teaspoon ground allspice
1/2 lemon
3 tablespoons chopped flat-leaf parsley

LEBANESE STUFFED EGGPLANT

Make and share this Lebanese Stuffed Eggplant recipe from Food.com.

Provided by Jubes

Categories Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Lebanese Stuffed Eggplant image

Steps:

Peel eggplant and then cut lengthwise into quarters. Brush with vegetable oil and place in a 32 x 22.5cm baking pan. Broil until light brown. Set aside.
Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan.
Make a slit in each quarter of eggplant lengthwise.
Stuff the meat mixture into each slit and over the eggplant. Pour tomatoes with their juice over the meat mixture. Cover with aluminium foil.
Bake at 375°C for about 1 hour.
Serve with rice.

Nutrition Facts : Calories 415.2, Fat 30.2, SaturatedFat 12.9, Cholesterol 91.2, Sodium 371.7, Carbohydrate 13.7, Fiber 6, Sugar 6.3, Protein 23.1

Ingredients

500 g ground lamb (lammb mince)
1 medium onion, finely chopped
1 medium eggplant
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
285 g tomatoes
1 teaspoon pine nuts or 1 teaspoon walnuts, chopped

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STUFFED EGGPLANT {LEBANESE AUTHENTIC RECIPE}

Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. …
From feelgoodfoodie.net
Ratings 30
Category Entree, Main Course
Cuisine Arabic, Lebanese, Middle Eastern
Total Time 2 hrs

Cut off the stalks of the eggplant. Using a knife, apple corer or veggie drill, carefully hallow out the eggplant and remove the flesh without puncturing the outside of the eggplant. You can reserve the flesh for another recipe.
Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients. Transfer the rice mixture to a bowl.
To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium. Add the tomato paste, chopped tomatoes and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the water and bring mixture to a boil. Lower heat to a simmer, while stuffing the eggplant.
Using a small spoon or your hands, fill the hallowed out inside of each eggplant with the rice stuffing. Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. Then stuff a tomato chunk on top to seal the eggplant and prevent the stuffing from coming out when cooked. Repeat with the remaining eggplant. If you have any leftover stuffing, you can cook it with water.

Lebanese Style Stuffed Eggplant Recipes

LEBANESE STYLE STUFFED EGGPLANT

LEBANESE STUFFED EGGPLANT

Make and share this Lebanese Stuffed Eggplant recipe from Food.com.

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