Ingredients with Measurements:
- 4 medium-sized eggplants
- 1 cup of cooked rice
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 1/2 cup of chopped tomatoes
- 1/2 cup of chopped parsley
- 1/2 cup of chopped mint
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped walnuts
- 1/2 cup of raisins
- 1/4 cup of pomegranate molasses
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- A baking dish
- A sharp knife
- A spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the stem of each eggplant and slice them in half lengthwise.
3. Scoop out the flesh of each eggplant half with a spoon, leaving a 1/2 inch border around the edges.
4. Chop the eggplant flesh and set it aside.
5. In a large bowl, mix together the cooked rice, chopped onion, chopped bell pepper, chopped tomatoes, chopped parsley, chopped mint, chopped cilantro, chopped walnuts, raisins, pomegranate molasses, olive oil, salt, and black pepper.
6. Add the chopped eggplant flesh to the bowl and mix everything together.
7. Stuff each eggplant half with the rice mixture, pressing it down firmly.
8. Place the stuffed eggplants in a baking dish and cover the dish with foil.
9. Bake the eggplants for 45 minutes.
10. Remove the foil and bake the eggplants for an additional 15 minutes, or until the tops are golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 18g
Carbohydrates: 51g
Protein: 7g
Fiber: 10g
Sugar: 21g
Substitutions for ingredients:
- You can use any type of cooked grain instead of rice, such as quinoa or bulgur.
- You can use any type of nuts instead of walnuts, such as almonds or pistachios.
- You can use any type of dried fruit instead of raisins, such as apricots or dates.
- You can use any type of vinegar instead of pomegranate molasses, such as balsamic or red wine vinegar.
Variations:
- You can add ground meat to the rice mixture for a meatier version of this dish.
- You can add feta cheese to the rice mixture for a creamier version of this dish.
- You can use different herbs and spices to customize the flavor of the rice mixture.
Tips and tricks:
- Make sure to press the rice mixture firmly into the eggplant halves to ensure that they hold their shape while baking.
- You can use a melon baller to scoop out the eggplant flesh more easily.
- You can sprinkle some breadcrumbs on top of the stuffed eggplants before baking for a crispy topping.
Storage instructions:
- Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed eggplants in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed eggplants on a bed of greens for a colorful presentation.
- Garnish the stuffed eggplants with fresh herbs or pomegranate seeds for a pop of color.
Garnishes:
- Fresh herbs, such as parsley or mint
- Pomegranate seeds
- Lemon wedges
Pairings:
- Serve the stuffed eggplants with a side of yogurt or tzatziki sauce.
- Pair the stuffed eggplants with a simple green salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the eggplant halves are too thin or flimsy, they may fall apart while baking. Try to choose eggplants that are more sturdy and have thicker walls.
- If the rice mixture is too dry, add a splash of water or broth to moisten it.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces thoroughly before preparing this dish.
- Make sure to cook the stuffed eggplants to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
- Stuffed vegetables are a popular dish in many Middle Eastern and Mediterranean cuisines, including Lebanese, Turkish, and Greek.
Flavor profiles:
- The Attar-Stuffed Eggplant has a sweet and tangy flavor from the pomegranate molasses and raisins, and a nutty crunch from the walnuts. The herbs and spices add a fresh and aromatic element to the dish.
Serving suggestions:
- Serve the Attar-Stuffed Eggplant as a main course for a vegetarian meal, or as a side dish for a larger spread of Middle Eastern or Mediterranean dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern