Stuffed Eggplants in the Oven - Arabic Recipe

Name: Stuffed Eggplants in the Oven - Arabic Recipe - Lelia A.
Ingredients: 4; 5 large eggplants; 1/2 cup corn oil for sautéing eggplants; salt; For the filling:; 300 gm ground beef; 1 medium onion; 1 carrot; 1/2 green pepper; 1/2 medium potato; 1 tomato; mixed ground spices (allspice; cloves; cinnamon; ginger; cardamom; nutmeg); 1/2 teaspoon freshly ground pepper; 5 tablespoons olive oil; 3 tablespoons canned peas; 1 teaspoon salt; For the vegetable layer in the tray:; 4 large tomatoes; 1/2 green pepper; 1/2 potato; flesh from the eggplants; 1 carrot; remaining canned peas; 2 chicken Maggi cubes; 2 cups boiling water

Meat - Stuffed Eggplants in the Oven - Arabic Recipe by Lelia A. - Recipia

Stuffed Eggplants – a vibrant and delicious recipe Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 4-5 Stuffed eggplants are a dish that combines the rich flavors of vegetables with the savoriness of meat, offering a hearty and colorful meal. This recipe has deep roots in culinary traditions, being adapted and reinterpreted over time in different cultures. I invite you to discover step by step how to prepare these delicious stuffed eggplants, which are perfect for both a family dinner and a festive meal. Main ingredients: - 4-5 large eggplants - ½ cup corn oil (for frying) - salt (to taste) For the meat and vegetable filling: - 300 g ground beef - 1 medium onion - 1 carrot - ½ green bell pepper - ½ medium potato - 1 tomato - spice mix (allspice, cloves, cinnamon, ginger, cardamom, nutmeg) - ½ teaspoon freshly ground pepper - 5 tablespoons olive oil - 3 tablespoons canned peas - 1 teaspoon salt For the vegetable layer: - 4 large tomatoes - ½ green bell pepper - ½ potato - eggplant flesh - 1 carrot - remaining canned peas - 2 chicken Maggi cubes - 2 cups hot water - salt and pepper to taste - 4 tablespoons olive oil Preparation: 1. Preparing the eggplants: Start by washing the eggplants well, then cut them in half lengthwise. Use a sharp knife to carefully remove the skin, leaving the flesh intact. Use a spoon to scoop out the flesh of the eggplants, being careful not to damage the walls. The scooped flesh will be used later in the filling. 2. Salting the eggplants: Place the cut eggplants, cut side up, in a baking dish and sprinkle them with salt. Let them sit for 20 minutes on a rack to drain the bitter liquid. This step is essential for achieving juicier eggplants with a more pleasant taste. 3. Frying the eggplants: In a large skillet, heat the corn oil. Place the eggplants in the skillet, cut side down, and fry them on both sides until golden. This step will give them a delicious texture. After frying, remove them to a rack to cool and drain excess oil. 4. Preparing the filling: In a non-stick skillet, heat the olive oil. Add the chopped onion and sauté until translucent. Then add the carrot, potato, and green bell pepper, all diced. Sauté the vegetables for 5-7 minutes, stirring occasionally. 5. Combining the ingredients: Once the vegetables are sautéed, transfer half of the mixture to the bowl for the filling. In the same skillet, add the ground meat, salt, and your favorite spices. Sauté everything for about 10 minutes or until the meat is well cooked. Then add the meat mixture to the bowl with the vegetables. 6. Preparing the vegetable layer: Blanch the tomatoes for 1-2 minutes, then peel and chop them finely. Add one tomato to the filling bowl and the remaining 4 tomatoes to the baking dish where you will bake the eggplants. Also add the scooped eggplant flesh, peas, and mix well. 7. Stuffing the eggplants: Fill each half of the eggplant with the meat and vegetable mixture, making sure it is well packed. Arrange the stuffed eggplants in the baking dish with the vegetables. 8. Preparing the cooking liquid: Dissolve the two Maggi cubes in the two cups of hot water. Pour this mixture over the vegetables in the baking dish and season with salt and pepper to taste. Drizzle the stuffed eggplants with 4 tablespoons of olive oil for extra flavor. 9. Baking: Cover the dish with aluminum foil and place it in the preheated oven at 220 degrees Celsius for 40 minutes. Then remove the foil and let the eggplants brown for another 10-15 minutes. 10. Serving: The stuffed eggplants are ready! You can serve them plain or with a side of boiled rice or noodles. Add green olives and assorted pickles for extra flavor. This combination will turn your meal into a feast. Useful tips: - You can experiment with types of meat, using lamb or chicken instead of beef for a different flavor profile. - If you prefer a vegetarian version, you can replace the meat with mushrooms or tofu. - A delicious idea is to add some nuts or seeds to the filling for extra texture and nutrients. - Instead of fresh tomatoes, you can opt for canned tomatoes, which will provide a more intense flavor. Nutritional information: This recipe is an excellent source of protein from meat, fiber from vegetables, and essential vitamins. Eggplants are rich in antioxidants and low in calories, making them ideal for a balanced diet. A serving of stuffed eggplants contains approximately 300-400 calories, depending on the ingredients used. Frequently asked questions: 1. Can I prepare the stuffed eggplants a day in advance? Yes, you can prepare the stuffed eggplants a day in advance and keep them in the refrigerator. When you are ready to serve them, bake them according to the instructions. 2. What other side dishes go well with stuffed eggplants? Besides boiled rice, you can serve stuffed eggplants with a fresh salad or a portion of Greek yogurt for a refreshing contrast. 3. How can I store stuffed eggplants? Stuffed eggplants can be stored in the refrigerator for 2-3 days. You can reheat them in the oven to restore their crispy texture. I invite you to enjoy this stuffed eggplant recipe, which is not only easy to prepare but also full of flavors and tradition. Enjoy your meal!