Best 3 Lebanese Stuffed Eggplant Recipes

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Lebanese stuffed eggplant is a classic and delicious dish that is perfect for any occasion. Made with tender eggplants stuffed with a savory filling of rice, ground meat, vegetables, and spices, this dish is a true culinary delight. The soft and juicy eggplant, combined with the aromatic filling, creates a symphony of flavors that will tantalize your taste buds. Whether you are a seasoned cook or a beginner in the kitchen, this step-by-step guide will provide you with all the tips and tricks you need to create the perfect Lebanese stuffed eggplant dish that will impress your family and friends.

Let's cook with our recipes!

LEBANESE STYLE STUFFED EGGPLANT



Lebanese Style Stuffed Eggplant image

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

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

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 STUFFED EGGPLANT



Lebanese Stuffed Eggplant image

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

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

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

LEBANESE-STYLE STUFFED EGGPLANT



LEBANESE-STYLE STUFFED EGGPLANT image

Number Of Ingredients 1

eggplant

Steps:

  • see smittenkitchen.com

Tips:

- Choose small to medium-sized eggplants that are firm and have smooth skin. - To prevent the eggplants from absorbing too much oil, slice them thinly and soak them in salted water for 30 minutes before cooking. - Use a variety of fillings to stuff the eggplants, such as minced meat, rice, vegetables, and nuts. - Season the filling generously with spices and herbs to enhance the flavor. - Cook the stuffed eggplants in a covered pan over low heat to ensure that they are cooked through without burning. - Serve the stuffed eggplants with a side of yogurt sauce, tahini sauce, or tomato sauce.

Conclusion:

Lebanese stuffed eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its combination of flavors and textures, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to prepare eggplant, give this recipe a try. You won't be disappointed!

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