Ingredients with Measurements:
- 2 medium-sized eggplants
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup cooked rice
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1/4 cup tomato paste
- 1/4 cup olive oil
- 1/4 cup water
- Salt and pepper to taste
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 1/4 inch of flesh around the skin. Reserve the scooped-out flesh in a mixing bowl.
4. In a skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
5. Add the chopped onion and minced garlic to the skillet with the ground beef and cook until the onion is translucent.
6. Add the reserved eggplant flesh, cooked rice, chopped parsley, mint, dill, tomato paste, olive oil, water, salt, and pepper to the skillet. Stir well to combine.
7. Stuff each eggplant half with the ground beef mixture, packing it in tightly.
8. Place the stuffed eggplants in a large baking dish and cover with foil.
9. Bake in the preheated oven for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the tops are golden brown.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 27g
Protein per serving: 30g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Quinoa or couscous can be used instead of rice.
- Cilantro can be used instead of parsley.
Variations:
- Add chopped bell peppers or zucchini to the ground beef mixture.
- Top the stuffed eggplants with shredded cheese before baking.
- Use different herbs, such as basil or oregano, instead of mint and dill.
Tips and Tricks:
- Make sure to pack the ground beef mixture tightly into the eggplant halves to prevent them from falling apart during baking.
- You can scoop out the eggplant flesh with a melon baller for a neater appearance.
- 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 preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed eggplants on a bed of greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or mint, for a pop of color and flavor.
Pairings:
Serve with a side of roasted vegetables, such as carrots or Brussels sprouts, for a complete meal.
Suggested Side Dishes:
- Roasted vegetables
- Greek salad
- Hummus and pita bread
Troubleshooting Advice:
- If the eggplants are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the ground beef mixture is too dry, add more water or tomato paste to moisten it.
Food Safety Advice:
- Make sure to cook the ground beef 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:
Stuffed eggplants are a popular dish in Mediterranean and Middle Eastern cuisine. They are often filled with a mixture of ground meat, rice, and herbs, and baked until tender.
Flavor Profiles:
This dish has a savory and slightly sweet flavor from the combination of ground beef, tomato paste, and herbs.
Serving Suggestions:
Serve the stuffed eggplants as a main dish for lunch or dinner.
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