This Stuffed Eggplant recipe is so cozy and warming! Succulent eggplant is filled with basmati rice, your choice of ground meat (or lentils), herbs, and Lebanese spices and baked until meltingly tender, in a fragrant tomato broth. Vegan-adaptable.
INGREDIENTS
3–4 medium eggplant (3 inches wide by 5 inches long)
1 lb ground lamb, ground beef, ground turkey, ground plant-based “meat”, or 2 cups cooked lentils.
1 onion, diced
4 garlic cloves, rough chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1 teaspoon cumin
3/4 teaspoons allspice
1/2 teaspoon ground coriander
1/2 teaspoon sumac
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/4 teaspoon ground nutmeg
2 medium tomatoes, diced ( 1 1/2 cups) plus their juices
2 cups cooked basmati rice
1/4 cup fresh dill
1/4 cup fresh mint ( or flat-leaf parsley )
optional: 1/4 cup pinenuts, toasted (save 1 tablespoon for garnish)
Tomato Sauce
2 tablespoons tomato paste
2 cups broth- chicken, veggie, or use water and pinch salt
1/4 teaspoon allspice
1/4 teaspoon cumin
Garnish: fresh dill and mint
INSTRUCTIONS
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