Stuffed Eggplants Recipe

Ingredients

• 4 medium-sized eggplants
• 1 lb ground beef or lamb
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup cooked rice
• 1 tomato, diced
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 2 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp allspice
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375 degrees F.
2. Wash and dry the eggplants. Cut off the stems and carefully scoop out the flesh, leaving a shell to stuff. Chop the eggplant flesh into small pieces and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and saute for 3-5 minutes or until softened.
4. Add the ground meat, cumin, allspice, salt, and pepper to the skillet. Cook until the meat is browned, breaking it up with a wooden spoon as it cooks.
5. Stir in the chopped eggplant flesh, diced tomato, cooked rice, parsley, and mint. Simmer for 5-10 minutes or until the eggplant is tender.
6. Stuff each eggplant shell with the meat and rice mixture, packing it in tightly.
7. Arrange the stuffed eggplants in a greased baking dish and cover with foil.
8. Bake for 40-50 minutes or until the eggplants are tender and the filling is heated through.

Verdict

This stuffed eggplant recipe is a comforting and filling dish that delivers on flavor. The combination of savory meat, rice, and tender eggplant creates a well-rounded dish that can be served as a main course. The herbs and spices add depth to the dish and the finished product is a beautiful presentation.

Serving Suggestions

Serve the stuffed eggplants alongside a fresh Greek salad or roasted vegetables. Accompany the dish with pita bread, rice, or a side of yogurt sauce. Enjoy as a delicious lunch or dinner.