Ingredients with Measurements:
- 2 large eggplants
- 1 lb ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup cooked rice
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1/2 cup chopped dill
- 1/2 cup chopped cilantro
- 1/4 cup tomato paste
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 cup water
Special equipment needed:
- Large baking dish
- Sharp knife
- Spoon
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the stem 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 set aside.
5. In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, cooked rice, chopped parsley, chopped mint, chopped dill, chopped cilantro, tomato paste, olive oil, salt, black pepper, paprika, cumin, cinnamon, and allspice.
6. Add the chopped eggplant flesh to the mixture and mix well.
7. Stuff the eggplant halves with the beef mixture, pressing down firmly.
8. Place the stuffed eggplants in a large baking dish and pour 1/2 cup of water into the dish.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the beef is cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 485
Fat: 28g
Carbohydrates: 29g
Protein: 30g
Sodium: 710mg
Sugar: 10g
Fiber: 11g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Quinoa or bulgur can be used instead of rice.
- Any combination of fresh herbs can be used in place of the parsley, mint, dill, and cilantro.
Variations:
- Add chopped tomatoes to the beef mixture for a more tomato-based flavor.
- Top the stuffed eggplants with crumbled feta cheese before baking.
- Serve the stuffed eggplants with a dollop of Greek yogurt on top.
Tips and tricks:
- Make sure to press the beef mixture firmly into the eggplant halves to ensure they stay together while baking.
- If the eggplants are too wobbly, slice a small piece off the bottom to create a flat surface for them to sit on.
- Leftover stuffed eggplants can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed eggplants in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed eggplants on a large platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Chopped fresh herbs, crumbled feta cheese, or a dollop of Greek yogurt.
Pairings:
Serve the stuffed eggplants with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted Brussels sprouts
- Roasted sweet potatoes
Troubleshooting advice:
- If the eggplants are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the beef mixture is too dry, add a splash of water or beef broth to moisten it.
Food safety advice:
- Make sure to cook the beef mixture to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stuffed eggplants in the refrigerator within 2 hours of cooking.
Food history:
Shtalp-Stuffed Eggplant is a traditional Middle Eastern dish that originated in Lebanon. It is typically served as a main course and is often accompanied by a side salad or roasted vegetables.
Flavor profiles:
Shtalp-Stuffed Eggplant is a savory and aromatic dish that is flavored with a combination of herbs and spices. The eggplant adds a slightly sweet and earthy flavor to the dish.
Serving suggestions:
Serve the stuffed eggplants hot with a side salad or roasted vegetables.
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