Stuffed Eggplant with Pomegranate Molasses

Name: Stuffed Eggplant with Pomegranate Molasses
Prep time: PT45 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours 15 minutes
Yield: 4
Cuisine: Palestine
Ingredients: 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

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.

준비 시간45 minutes

조리 시간1 hour 30 minutes

총 시간2 hours 15 minutes

1회 제공량4

난이도Hard

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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.
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: This dish is also delicious served at room temperature.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.