Main plate Persian Stuffed Eggplant-Meatless Monday

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First dish in forever I needed a shorter knife than I had (Gesshin 105 paring) thought I better write it up. It's a little labor intensive, but ***, we're all home anyway.

For 2 Eggplants/4 people

A-Make the Canoes

425 Oven
2 Decent Size Eggplants
EVOO

Make a canoe out of your eggplant, leave about a third of an inch of flesh by the shell. Rub with EVOO, S&P roast till they soften. 30-40 minutes for me. Reserve flesh

B-Lentils
Cook a half a cup of brown lentils for 15 minutes to soften-Set Aside

C-Onion-Rice mixture
2 Onion (salt)
4 Garlic Cloves
1/2 cup abrorio rice
1 cup Chick Stock
1/2 cup water
big pinch cinammon
big pinch tumeric
pinch cayenne

Saute onions 10 mins covered with a little salt, color them. Pull half the onions out. Smash Garlic, add and cook 2 minutes or so more. Add stock, rice, water, cin, tum, cayenne and cover, cook the rice, 15 minutes? covered. Taste, check salt

D-Saute Eggplant Flesh

Reserved Flesh
Canola oil
Clove Garlic
Dice the eggplant flesh pretty fine (not crazy) and saute for 10 minutes in veg oil. A little salt. Add another smashed garlic, cook for another two minutes

E-Make the little Tomato Sauce

Reserved onions from above
small box chopped tomatoes
big pinch cinammon
big pinch tumeric
pinch cayenne
1 tsp pepper
black Pepper
salt

Throw it all in a little pot, heat for 15

F-Assemble

Reduce oven to 375

1/2 tsp dried mint
2 tbsp tomato paste

Combine Rice, Lentils, Onion-Rice in one pan, add mint and t-paste and combine. NOT the tomato sauce!

Put this stuffing into the eggplants, then spoon tomato sauce over and around it. cover tightly with Aluminum Foil, bake for 45 minutes- an hour

eggp cooked.jpg
 
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