Best 2 Lebanese Style Stuffed Eggplant Recipes
Embark on a culinary journey to the heart of Levantine cuisine with our delectable Lebanese-style stuffed eggplant recipes. These dishes, brimming with vibrant flavors and aromas, are a testament to the rich culinary heritage of Lebanon. From the classic stuffed eggplants, known as mahshi badinjan, to the innovative eggplant rolls and stuffed eggplant boats, this article presents a symphony of flavors that will tantalize your taste buds. Discover the secrets of preparing tender eggplants, expertly seasoned fillings, and aromatic sauces that come together to create a truly unforgettable dining experience. Whether you're a seasoned chef or a home cook seeking culinary adventures, our collection of stuffed eggplant recipes offers something for every palate. Get ready to indulge in the delightful tapestry of textures and flavors that Lebanese cuisine has to offer.
Here are our top 2 tried and tested 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
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.
LEBANESE-STYLE STUFFED EGGPLANT
Number Of Ingredients 1
Steps:
- see smittenkitchen.com
Tips:
- Choose small to medium-sized eggplants that are firm and have smooth skin.
- To prevent the eggplant from absorbing too much oil, salt the eggplant slices and let them rest for 30 minutes before cooking.
- Use a large skillet or griddle to cook the eggplant slices in batches. This will help prevent them from overcrowding and becoming soggy.
- If you don't have a meat grinder, you can chop the lamb or beef very finely by hand.
- Be careful not to overstuff the eggplant slices, or they will burst open during cooking.
- Bake the stuffed eggplant at a high temperature (400°F) for about 30 minutes, or until the eggplant is tender and the filling is cooked through.
- Serve the stuffed eggplant hot or warm, with a side of yogurt sauce or tahini sauce.
Conclusion:
Lebanese-style stuffed eggplant is a delicious and hearty dish that is perfect for a main course or a side dish. It is made with eggplant slices that are stuffed with a mixture of ground lamb or beef, rice, vegetables, and spices. The stuffed eggplant is then baked in a tomato sauce until the eggplant is tender and the filling is cooked through. This dish is a great way to enjoy eggplant, and it is sure to be a hit with your family and friends.
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