Best 2 Lebanese Style Stuffed Eggplant Recipes

Lebanese stuffed eggplant is a traditional Middle Eastern dish consisting of roasted eggplant filled with a flavorful mixture of seasoned rice, minced meat, vegetables, and herbs, bathed in a rich tomato sauce. This delectable dish is a perfect blend of textures and flavors, with the tender eggplant, savory stuffing, tangy tomato sauce, and aromatic herbs coming together to create a harmonious symphony of tastes. Whether you're a seasoned cook or a novice in the kitchen, let's embark on a culinary journey to discover the best recipe that will guide you in making this mouthwatering Lebanese delicacy in the comfort of your own home.

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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

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

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

LEBANESE-STYLE STUFFED EGGPLANT image

Number Of Ingredients 1

Ingredients

eggplant

Steps:

see smittenkitchen.com

Tips:

Select the right eggplants: Choose eggplants that are firm, plump, and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
Prepare the eggplants properly: Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Sprinkle the eggplant halves with salt and let them rest for 30 minutes. This will help to remove excess moisture and prevent the eggplants from becoming soggy.
Cook the eggplant halves: You can either grill, bake, or fry the eggplant halves. If you are grilling them, preheat your grill to medium-high heat and cook the eggplant halves for 5-7 minutes per side, or until they are tender and slightly charred. If you are baking them, preheat your oven to 400 degrees Fahrenheit and bake the eggplant halves for 20-25 minutes, or until they are tender. If you are frying them, heat a large skillet over medium heat and add enough oil to cover the bottom of the skillet. Fry the eggplant halves for 2-3 minutes per side, or until they are golden brown and tender.
Make the stuffing: While the eggplant halves are cooking, prepare the stuffing. There are many different variations of stuffing that you can use, but some common ingredients include ground beef, lamb, rice, onions, tomatoes, and spices.
Stuff the eggplants: Once the eggplant halves are cooked and the stuffing is prepared, spoon the stuffing into the eggplant halves. Top the stuffed eggplants with a tomato sauce or béchamel sauce, and then bake them in the oven for 15-20 minutes, or until the sauce is bubbly and the eggplants are heated through.

Conclusion:

Lebanese-style stuffed eggplant is a delicious and hearty dish that can be enjoyed as a main course or a side dish. It is a versatile dish that can be made with a variety of different ingredients, so you can easily customize it to your own taste. With its combination of flavors and textures, Lebanese-style stuffed eggplant is sure to be a hit at your next gathering.