EGGPLANT STUFFED WITH RICE AND TOMATOES
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don't require a lot of patience to assemble - they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves six
Number Of Ingredients 14
Steps:
- Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
- Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender.
- In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper.
- Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat.
- Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They're good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 12 grams
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Ismail Jan
[email protected]This recipe was a bit too sweet for my taste. I would recommend using less sugar next time.
Justine Keenatch
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
Johnny Chisholm
[email protected]This recipe was a bit too oily for my taste. I would recommend using less olive oil next time.
Ahmad Arif
[email protected]This dish was a bit bland. I would recommend adding more spices and herbs next time.
Suresh Man Singh Dangol
[email protected]This recipe was a bit too spicy for my taste. I would recommend using less chili powder next time.
Camilla Duduzile
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. The eggplants are always tender and the filling is always flavorful.
Rambha Tharu
[email protected]This dish was delicious! The flavors were amazing and the instructions were easy to follow. I'll definitely be making this again.
Teresa Steele
[email protected]I followed the recipe exactly and the dish turned out great. The eggplants were tender and the filling was flavorful. I would definitely recommend this recipe.
Wendel Jacobs
[email protected]This recipe was a bit bland for my taste. I added some extra spices and herbs to give it more flavor. Overall, it was a good dish but I think it needs some tweaking.
Charles Sanders
[email protected]I made this dish for a dinner party and it was a big hit! Everyone loved the flavors and the presentation. I'll definitely be making this again.
Nathaleen Kamis
[email protected]This recipe was easy to follow and the end result was delicious. I especially liked the combination of the eggplant and tomatoes. I'll definitely be making this again.
Himel Butt
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a big fan of eggplant, but the way it was cooked in this recipe made it really tender and flavorful. I'll definitely be making this again.
Esther Amiya
[email protected]This dish was a bit more work than I expected, but it was worth it in the end. The eggplants were perfectly cooked and the filling was delicious. I'll definitely make this again for special occasions.
Mark Eshun
[email protected]I've made this recipe several times and it always turns out perfectly. The eggplants are tender and flavorful, and the filling is savory and satisfying. I love that it's a one-pot meal.
Helen Hidalgo Mendoza
[email protected]This eggplant dish was a hit with my family! The flavors were amazing and the instructions were easy to follow. I'll definitely be making this again.