Vegetarian Stuffed Eggplants
Hollowed whole eggplants (aka batinjan mahshi) filled with a herbed rice and vegetable filling and simmered in a tangy tomato sauce until tender.
Servings: 14 eggplants
Calories: 145kcal
Ingredients
- 14 medium - large long eggplants
Stuffing
- 1⅓ cups medium grain rice
- 1 small - medium tomato finely diced
- 1 small - medium onion finely diced
- ⅓ cup parsley finely chopped
- ⅓ cup pine nuts dry toasted
- 1 cup frozen peas
- ½ tablespoon pomegranate molasses
- ¼ cup tomato paste
- ½ teaspoon dried mint
- 3 small garlic cloves crushed
- ¾ tablespoon salt
- 1 teaspoon Lebanese 7 spice
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
Sauce
- ¾ cup tomato paste
- 1 teaspoon pomegranate molasses
- 7 cups water
- ¾ tablespoon salt
Instructions
- Cut off the tops of the eggplants, which will become the opening. Use an electric corer to hollow out the flesh. Reserve the flesh for another recipe (how I use them is linked in the core, fill and simmer section above)14 medium - large long eggplants
- Toast the pine nuts in a non-stick pan over medium-high heat until golden. In a large bowl combine the rice, tomato, onion, garlic, frozen peas, parsley, dried mint, Lebanese 7 spice, salt, pepper, toasted pine nuts, pomegranate molasses, olive oil and tomato paste. Mix until evenly combined.1⅓ cups medium grain rice, 1 small - medium tomato, 1 small - medium onion, ⅓ cup parsley, ⅓ cup pine nuts, 1 cup frozen peas, ½ tablespoon pomegranate molasses, ¼ cup tomato paste, ½ teaspoon dried mint, 3 small garlic cloves, ¾ tablespoon salt, 1 teaspoon Lebanese 7 spice, 1 tablespoon olive oil, ½ teaspoon ground black pepper
- Fill each eggplant with the rice mixture, gently tapping it down so the filling settles to the bottom. Leave a 1.5cm (½ inch) gap below the opening so the rice has room to expand as it cooks. Repeat until all the eggplants are filled.
- In a mixing jug, combine the tomato paste, pomegranate molasses, salt and water. Pour about 2 cups into a large pot.¾ cup tomato paste, 1 teaspoon pomegranate molasses, 7 cups water, ¾ tablespoon salt
- Lay the stuffed eggplants into the pot and pour the remaining sauce over the top.
- Place a heat-safe plate on top of the eggplants, cover with a lid and bring to a soft boil over high heat. Reduce the heat to low and simmer for 30 to 40 minutes - until the eggplants are fully cooked and tender.
- Remove the pot from the heat and let the eggplants cool for a few minutes. Serve in a bowl with some of the sauce.
Video
Notes
- Select straight eggplants about 15cm (6 inches) long with good girth. Bent ones are too hard to stuff and narrow ones are too tedious to fill.
- Don't bring the pot to a rumbling boil. As soon as it starts to gently boil, turn the heat down.
- Cooking time varies. Pierce the skin with a fork and if it goes through with ease, the eggplants are cooked.
- Leftover filling can stuff tomatoes, zucchini, or peppers cooked in the same pot.
- Oil-free: leave out the tablespoon of olive oil.
- Serve with freshly chopped onion, or a salad
- Store in an airtight container in the fridge for up to 5 days once cooled to room temperature.
Nutrition
Serving: 1eggplant | Calories: 145kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 904mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 2mg