Ingredients with Measurements:
- 2 large eggplants
- 1 cup of cooked rice
- 1/2 cup of amba sauce
- 1/2 cup of chopped parsley
- 1/2 cup of chopped mint
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 1/2 cup of chopped tomatoes
- 1/2 cup of chopped red onions
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the eggplants and slice them in half lengthwise.
3. Scoop out the flesh of the eggplants with a spoon, leaving about 1/2 inch of flesh around the edges.
4. Chop the eggplant flesh and add it to a mixing bowl.
5. Add the cooked rice, amba sauce, parsley, mint, cilantro, green onions, tomatoes, red onions, olive oil, salt, and pepper to the mixing bowl with the eggplant flesh. Mix well.
6. Stuff the eggplant halves with the mixture.
7. Place the stuffed eggplants on a baking sheet and bake for 35-40 minutes, or until the eggplants are tender and the filling is heated through.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 43g
- Protein: 6g
Substitutions for ingredients:
- You can substitute the amba sauce with any other tangy sauce of your choice.
- You can substitute the rice with quinoa or couscous.
Variations:
- You can add ground beef or lamb to the filling for a meatier version.
- You can add raisins or chopped nuts to the filling for a sweeter version.
Tips and tricks:
- Make sure to leave about 1/2 inch of flesh around the edges of the eggplants to prevent them from collapsing while baking.
- You can sprinkle some breadcrumbs on top of the stuffed eggplants before baking for a crispy texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed eggplants in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed eggplants on a bed of greens for a colorful presentation.
Garnishes:
- Garnish with chopped fresh herbs or a drizzle of olive oil.
Pairings:
- Serve with a side of hummus and pita bread.
Suggested side dishes:
- Roasted vegetables
- Couscous salad
- Greek salad
Troubleshooting advice:
- If the eggplants collapse while baking, try scooping out less flesh next time.
Food safety advice:
- Make sure to wash the eggplants thoroughly before using them.
Food history:
- Amba is a tangy mango pickle that originated in Iraq and is popular in Middle Eastern cuisine.
Flavor profiles:
- Tangy, savory, and herbaceous.
Serving suggestions:
- Serve as a main dish for a vegetarian meal.
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Region: Israeli