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Stuffed Eggplant with Pomegranate Molasses
Sheikh el Mahshi Style
Tender baby eggplants are hollowed out and stuffed with a savory mixture of spiced ground lamb and rice, then simmered in a rich, tangy tomato sauce enhanced with pomegranate molasses. This dish offers a delightful contrast of textures and flavors.
🧂 Ainekset
- 12 medium Baby eggplants
- 0.75 lb Ground lamb or beef
- 1 cup Short-grain rice(rinsed and soaked for 10 minutes)
- 1.5 tsp Allspice(divided)
- 0.5 tsp Cardamom powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 3 tbsp Olive oil(divided)
- 4 medium Tomatoes(diced)
- 2 tbsp Tomato paste
- 2 tbsp Pomegranate molasses
- 4 cups Water or vegetable broth
👨🍳 Ohjeet
- 1
Wash eggplants. Trim off the stems. Carefully hollow out each eggplant using a corer or a small spoon, leaving about 1/4 inch of flesh. Be careful not to pierce the bottom. Set aside.
💡 Ammattilaisvinkit: Soaking hollowed eggplants in salted water for 30 minutes can help reduce bitterness and prevent browning. - 2
In a bowl, combine the ground meat, rinsed and drained rice, 1 tsp allspice, cardamom powder, salt, pepper, and 1 tbsp olive oil. Mix well.
- 3
Stuff each eggplant with the meat and rice mixture, filling them about three-quarters full. Do not pack too tightly, as the rice will expand.
- 4
In a large pot, heat the remaining 2 tbsp olive oil over medium heat. Add the diced tomatoes and cook for 5 minutes until they start to soften. Stir in the tomato paste, pomegranate molasses, remaining 0.5 tsp allspice, and cook for another minute.
- 5
Pour in the water or broth. Bring the sauce to a simmer. Carefully arrange the stuffed eggplants in the pot, standing them upright. If you made meatballs, add them around the eggplants.
💡 Ammattilaisvinkit: Ensure the liquid comes about two-thirds of the way up the eggplants. - 6
Cover the pot and simmer gently for 1 to 1.5 hours, or until the eggplants are tender and the rice is cooked through. Check occasionally and add more water if the sauce becomes too thick.
- 7
Serve the stuffed eggplants hot, spooning some of the sauce over each one.
💡 Ammattilaisvinkit: This dish is also delicious served at room temperature.
💡 Ammattilaisvinkit
- ✓Using baby eggplants makes for easier handling and a more elegant presentation.
- ✓The pomegranate molasses adds a crucial tangy depth to the sauce.
- ✓Ensure the rice is not packed too tightly in the eggplants to allow for proper cooking.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a vegetarian version, omit the meat and use a filling of rice, herbs, and finely chopped vegetables like zucchini and carrots.
- Add a pinch of cinnamon to the meat filling for extra warmth.