Ingredients
Scale
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- 2 medium-large globe eggplants (about 1 – 1.5 lbs each)
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- 1/4 cup + 2 tablespoons extra virgin olive oil, divided
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- 1 large yellow onion, finely chopped
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- 3–4 cloves garlic, minced
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- 1 cup long-grain white rice (like Basmati or Jasmine), rinsed
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- 1 (14.5 ounce) can diced tomatoes, undrained (or 1.5 cups chopped fresh tomatoes)
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- 1/2 cup chopped fresh parsley
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- 1/4 cup chopped fresh mint
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- 1/4 cup chopped fresh dill
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- 1 teaspoon ground cumin
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- 1/2 teaspoon smoked paprika (optional)
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- Salt and freshly ground black pepper to taste
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- 1.5 cups vegetable broth (plus more if needed for baking dish)
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- Juice of 1/2 lemon
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- Optional for topping: Toasted pine nuts, crumbled feta cheese, or a dollop of plain yogurt.
Instructions
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- Prepare the Eggplants:
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- Preheat your oven to 400°F (200°C).
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- Wash the eggplants. Cut them in half lengthwise.
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- Using a small sharp knife, score the flesh of each eggplant half in a diamond pattern, being careful not to pierce the skin.
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- Brush the cut sides of the eggplant generously with 2 tablespoons of olive oil and sprinkle lightly with salt and pepper.
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- Place the eggplant halves, cut side down, on a baking sheet and roast for 20-25 minutes, or until they begin to soften. This pre-roasting makes scooping easier and develops flavor.
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- Remove from oven and let them cool slightly until you can handle them. Reduce oven temperature to 375°F (190°C).
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- Once cool enough, carefully scoop out the flesh from the center of each eggplant half, leaving about a 1/2-inch border to create a sturdy shell. Roughly chop the scooped-out eggplant flesh and set aside.
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- Prepare the Eggplants:
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- Prepare the Rice Filling:
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- While eggplants are pre-roasting (or after), heat the remaining 1/4 cup of olive oil in a large skillet or sauté pan over medium heat.
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- Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
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- Add the minced garlic and the chopped scooped-out eggplant flesh. Cook for another 5-7 minutes, stirring occasionally, until the eggplant flesh is softened.
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- Stir in the rinsed rice, diced tomatoes (with their juice), fresh parsley, mint, dill, ground cumin, and smoked paprika (if using). Season with salt and pepper. Cook for 2-3 minutes, stirring to combine all ingredients well.
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- Pour in 1 cup of the vegetable broth. Bring to a simmer, then cover, reduce heat to low, and cook for 10-12 minutes, or until most of the liquid is absorbed and the rice is partially cooked. The rice will finish cooking inside the eggplants.
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- Remove from heat and stir in the lemon juice. Taste and adjust seasonings if necessary.
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- Prepare the Rice Filling:
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- Stuff and Bake the Eggplants:
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- Arrange the hollowed-out eggplant shells snugly in your large baking dish, cut side up.
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- Generously spoon the rice mixture into each eggplant shell, mounding it slightly on top.
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- Pour the remaining 1/2 cup of vegetable broth (or water, or a mix of broth and tomato passata) into the bottom of the baking dish, around the eggplants. This creates steam and prevents the eggplants from drying out.
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- Cover the baking dish tightly with aluminum foil.
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- Bake in the preheated 375°F (190°C) oven for 30 minutes.
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- Remove the foil and continue to bake for another 15-20 minutes, or until the eggplant shells are very tender when pierced with a fork, and the rice filling is cooked through and lightly golden on top. If the top starts to brown too quickly, you can loosely tent it with foil.
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- Stuff and Bake the Eggplants:
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- Rest and Serve:
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- Once cooked, remove the baking dish from the oven and let the stuffed eggplants rest for at least 10-15 minutes before serving. This allows the flavors to meld further and makes them easier to serve.
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- Garnish with optional toasted pine nuts, crumbled feta, or a dollop of plain yogurt and extra fresh herbs, if desired.
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- Rest and Serve:
Nutrition
- Serving Size: one normal portion
- Calories: 450-550 calories.