Middle Eastern Stuffed Aubergines
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole eggplants stuffed with spiced rice and vegetables, braised in a fragrant tomato sauce infused with cumin and baharat. Plant-based, aromatic, and deeply satisfying. A showstopping vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 baby aubergines
- 1 cup (175g) rice (uncooked)
- 2 tomatoes (diced)
- 1 onion (diced)
- 5 cloves garlic (minced)
- 20 grams parsley (chopped)
- 10 grams mint leaves (chopped)
- 4 tablespoons olive oil
- ½ teaspoon ground cumin
- 1 and ½ teaspoon baharat seasoning
- 1 tablespoon salt
- 2 litres water or vegetable stock
- 3 tablespoons tomato paste
- 1 clove garlic (minced)
- 2 bay leaves
- 6 mint leaves (fresh or dried)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 1788mg
- Total sugar
- 76g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4747mg
- Calcium
- 271mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.