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    You are in: Home / Recipes / Yummy Stuffed Eggplant with Meat and Rice Recipe
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    Yummy Stuffed Eggplant with Meat and Rice

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Mirj's Note:

    This is one of my favorite Faye Levy recipes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Meat and rice stuffing

    Directions:

    1. 1
      Cut the stem ends from the eggplants.
    2. 2
      Halve the eggplants lengthwise.
    3. 3
      Peel if desired; if the eggplant is fresh, there is no need to peel it.
    4. 4
      Use a spoon to scoop out the centers, leaving boat-shaped shells.
    5. 5
      Keep the flesh you scooped out to add to the stuffing.
    6. 6
      Sprinkle the shells with salt.
    7. 7
      Put them in a colander upside down and leave to drain for 1/2 hour.
    8. 8
      Preheat oven to 425 degrees C.
    9. 9
      Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
    10. 10
      Rinse under cold running water and drain well.
    11. 11
      Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown.
    12. 12
      Leave to cool.
    13. 13
      Mix with the beef, parsley, cumin, turmeric and almonds.
    14. 14
      Chop the flesh removed from the eggplant.
    15. 15
      Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt.
    16. 16
      Saute over medium-low heat, stirring often, until tender, about 10 minutes.
    17. 17
      Leave to cool and mix with the stuffing.
    18. 18
      Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.
    19. 19
      Rinse the eggplant shells, pat them dry and put them in a baking dish.
    20. 20
      Fill them with the stuffing.
    21. 21
      Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.
    22. 22
      Add enough water to the dish to cover the eggplant by one third.
    23. 23
      Add the garlic to the dish.
    24. 24
      Spoon 1 tablespoon oil over the eggplant.
    25. 25
      Cover and bake 15 minutes.
    26. 26
      Reduce the heat to 350 F and continue baking, covered, 15 more minutes.
    27. 27
      Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.

    Ratings & Reviews:

    • on May 08, 2003

      55

      I walked through this recipe in blind faith. Never have I parboiled rice before, nor have I omitted sauteeing the meat (turkey in my case) before making a stuffing. Mirj didn't let me down; it came out just fine. I added another 1/2 tsp. cumin, and a dash of cayenne to increase the spiciness of the dish. I think this recipe is worth the effort and recommend it.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Yummy Stuffed Eggplant with Meat and Rice

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 378.9
     
    Calories from Fat 179
    47%
    Total Fat 19.9 g
    30%
    Saturated Fat 4.3 g
    21%
    Cholesterol 36.8 mg
    12%
    Sodium 78.2 mg
    3%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 8.8 g
    35%
    Sugars 7.0 g
    28%
    Protein 16.0 g
    32%

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