Description
This Savory Stuffed Eggplant recipe offers a delicious Mediterranean-inspired dinner featuring tender Italian eggplants filled with a flavorful mixture of ground beef, aromatic spices, rice, and eggplant pulp. Baked in a rich tomato and garlic broth, these stuffed vegetables are a hearty, comforting meal perfect for family dinners.
Ingredients
Scale
Eggplants
- 16-18 pieces Small Italian eggplants (Perfect size for stuffing)
Filling
- 1 tablespoon Olive oil (For sautéing onions)
- 1 small Onion, chopped (Enhances flavor)
- 1 pound Lean ground beef (Provides protein)
- 2 teaspoons 7 Spice (Unique Mediterranean blend)
- 1.5 teaspoons Salt (Adjust to taste)
- 0.5 teaspoon Black pepper (For added depth)
- 1.5 cups Short grain rice, rinsed (Absorbs flavors)
- Innsides of scooped-out eggplants (from above)
Tomato Broth
- 2 tablespoons Olive oil (Infuses richness)
- 1 6-ounce can Tomato paste (Enhances flavor)
- 6 cloves Garlic cloves, minced (Adds aromatic punch)
- 1 teaspoon Salt (For flavor)
- 0.5 teaspoon Black pepper (Adds spice)
- 4 cups Water (For the broth)
Topping
- 2 large Tomatoes, cut into chunks (For topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed eggplants.
- Prepare Eggplants: Slice the Italian eggplants in half lengthwise. Carefully scoop out the insides to create hollow shells, setting the pulp aside to be used in the filling.
- Sauté Onions: Heat 1 tablespoon olive oil in a pan over medium heat and sauté the chopped onion for 3-4 minutes until translucent and fragrant.
- Cook Ground Beef: Add the lean ground beef to the pan and cook it until browned, about 5-7 minutes, breaking it up as it cooks.
- Season Mixture: Stir in the 7 Spice blend, 1.5 teaspoons salt, and 0.5 teaspoon black pepper to season the meat thoroughly.
- Add Rice and Eggplant Pulp: Mix in the rinsed short grain rice and the reserved scooped-out eggplant insides. Cook together for a few minutes to blend flavors.
- Stuff Eggplants: Fill each eggplant shell generously with the meat and rice mixture, packing it tightly for a well-stuffed result.
- Prepare Tomato Broth: In another pot, heat 2 tablespoons olive oil. Add the tomato paste and minced garlic, cooking until fragrant, about 2 minutes.
- Season and Simmer Broth: Add 1 teaspoon salt, 0.5 teaspoon black pepper, and 4 cups water to the pot. Bring the mixture to a gentle simmer.
- Assemble for Baking: Place the stuffed eggplants in a baking dish. Pour the simmering tomato broth evenly over them.
- Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for about 45 minutes or until the eggplants are tender and the rice is fully cooked.
- Serve: Remove from the oven and serve hot, accompanied by fresh chunks of tomato on the side for added freshness and texture.
Notes
- Use small Italian eggplants as they are ideal for stuffing and cook evenly.
- Rinse rice thoroughly to remove excess starch for better texture.
- The 7 Spice blend adds a Mediterranean depth; substitute with a mix of allspice, cinnamon, and nutmeg if unavailable.
- Covering the baking dish helps keep the moisture in, making the eggplant tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
