👨‍🍳 作り方

1. 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.

   💡 プロのコツ: Soaking hollowed eggplants in salted water for 30 minutes can help reduce bitterness and prevent browning.
2. 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. 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. 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. 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.

   💡 プロのコツ: Ensure the liquid comes about two-thirds of the way up the eggplants.
6. 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. 7

   Serve the stuffed eggplants hot, spooning some of the sauce over each one.

   💡 プロのコツ: This dish is also delicious served at room temperature.