Stuffed Eggplant Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8

Stuffed Eggplant Recipe

NUTRITION · PER SERVING90M COOK
CAL 18%·PRO 38%
CARBS 36G41% OF CAL
11G FIBER13G OTHER13G TOTAL SUGAR
FAT 16G41% OF CAL
8G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender eggplant halves stuffed with seasoned ground lamb and rice, then braised in fragrant tomato broth with warm spices. A cozy, aromatic Middle Eastern main course.

mainmiddle easternbeefchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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 ½ teaspoons salt
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cumin
  • ¾ teaspoons allspice
  • ½ teaspoon ground coriander
  • ½ teaspoon sumac
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamon
  • ¼ teaspoon ground nutmeg
  • 2 medium tomatoes, diced ( 1 ½ cups) plus their juices
  • 2 cups cooked basmati rice
  • ¼ cup fresh dill
  • ¼ cup fresh mint ( or flat-leaf parsley )
  • optional: ¼ cup pinenuts, toasted (save 1 tablespoon for garnish)
  • 2 tablespoons tomato paste
  • 2 cups broth- chicken, veggie, or use water and pinch salt
  • ¼ teaspoon allspice
  • ¼ teaspoon cumin
PREP
45M
SODIUM
976MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.