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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of my favorite dishes. There are many variations of this dish throughout the Middle East. This is the version our Family uses. The stuffed eggplants freeze very well. During the height of eggplant season we will do 40 or 50 of them at a time. Read more . We also will make up large amounts of the sauce and freeze it separately. In most Lebanese recipes, you can subtitute beef for lamb (we have also used chicken) and Olive Oil for clarified butter. Ingredients:
6 medium sized cylindrical eggplants. oil for brushing. (i am partial to white skined but purple or blush are more traditional. |
stuffing |
1 lb. coarse ground lean lamb, or beef |
2 tbls clarified butter |
1 medium onion chopped fine |
1/3 cup pine nuts |
1 tsp salt or to taste |
1 tsp cinnamon |
fresh ground black pepper to taste. |
sauce |
2 - 3 cups fresh or canned tomato sauce |
1/2 cup lamb, chicken broth or water for thinning |
2 cloves garlic crushed |
1/4 tsp sugar |
1 tsp crushed dried mint (mediterranean mint is more subtle than spearmint if you can get it.) |
1 cinnamon stick |
2 tbls clarified butter |
garnish |
toasted pine nuts for garnish. |
chopped fresh mint. |
1 recipe lebanese style rice (posted) |
Directions:
1. Set Oven to Broil
2. Wash, peel and de-stem Eggplants. Brush all over with oil, place on a sheet pan and broil, turning frequently, until they are medium dark brown on all sides and tender. (Approx. 10 mins.) Remove from oven and set aside to cool.
3. ****************
4. BASIC STUFFING.
5. In a heavy skillet over med flame, heat butter or oil. Fry the pine nuts (shaking pan constantly) until med brown on all sides. (4 - 6 mins.)Remove from pan, reserving fat and set aside.
6. Add onion (season with salt and pepper)and cook until brown around the edges. (5 - 10 min) Increase heat to medium high. Add meat and cook 5 - 7 mins, breaking up any big lumps, until it just starts to lose its pink color. Spoon or drain off any excess fat. Sprinkle meat with cinnamon, return the pine nuts to the pan and cook 1-2 mins to blend flavors. Adjust Salt and other seasonings to taste. Remove from heat let cool slightly.
7. When eggplant are cool enough to handle. Slit the egglant lengthwise being careful not to cut through ends or bottom. Push pulp aside with your fingers or a small spoon to make a large pocket. Stuff each eggplant with meat mixture mounding slightly on top and set aside. .
8. *********************
9. SAUCE:
10. In a medium saucepan over low flame, heat about 1 Tbls butter or oil. Add cinnamon stick and garlic and cook for 2-3 mins to infuse oil. Sprinkle mint onto the oil. Cook for 1 min. Add Tomato sauce, salt, pepper and sugar. Cook for 2 - 3 Minutes. If sauce looks too thick, thin with a little water or broth. Remove from heat and cover.
11. To Bake: Preheat oven to 350F. Place eggplants, filling side up in a baking dish. Gently pour sauce around eggplants. Bake uncovered for 30 mins.
12. Serve over Lebanese style rice. (Recipe posted.) Garnish with toasted pine nuts and chopped fresh Mint.
13. To Freeze: Line up stuffed eggplants on a sheet pan lined with wax paper so that none are touching each other. Place in a freezer until solid. Transfer to freezer bags or vacuum seal. Freeze sauce separately in 2 - 3 cup portions.
14. Note. This same stuffing (mixed with cooked rice) and sauce can be used with Zucchini, Roasted Bell Peppers and Large Roasted Chiles such as Pablano, or NuMex,
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