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Middle Eastern Stuffed Aubergines

A delightful dish featuring baby aubergines stuffed with a savory rice filling, infused with aromatic herbs and spices.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Middle Eastern
Servings 4 servings

Equipment

  • Colander
  • Large Skillet
  • Large Pot

Ingredients
  

Vegetables

  • 16 pieces Baby aubergines

Filling

  • 1 cup Rice, uncooked (175g)
  • 2 pieces Tomatoes, diced
  • 1 piece Onion, diced
  • 5 cloves Garlic, minced
  • 20 grams Parsley, chopped
  • 10 grams Mint leaves, chopped
  • 4 tablespoons Olive oil
  • 0.5 teaspoon Ground cumin
  • 1.5 teaspoons Baharat seasoning
  • 1 tablespoon Salt
  • 2 litres Water or vegetable stock
  • 3 tablespoons Tomato paste
  • 1 clove Garlic, minced
  • 2 pieces Bay leaves
  • 6 leaves Mint leaves, fresh or dried

Instructions
 

  • Step 1: Prepare the Aubergines - Wash the baby aubergines thoroughly. Cut the tops off and make a small slit down the side of each one.
  • Step 2: Sweat the Aubergines - Place the prepared aubergines in a colander and sprinkle them with salt. Let them sit for about 30 minutes to sweat out the bitterness. Rinse and pat dry.
  • Step 3: Cook the Rice Filling - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
  • Step 4: Combine Ingredients for Rice Filling - Stir in the diced tomatoes, chopped parsley, and mint leaves. Add the rice, ground cumin, baharat seasoning, and salt. Mix thoroughly.
  • Step 5: Add Liquid - Pour in about 1.5 cups of water or vegetable stock and bring to a boil. Lower the heat, cover, and let it simmer for about 15-20 minutes.
  • Step 6: Stuff the Aubergines - Once the rice mixture is cooked and cooled, carefully stuff each aubergine with the filling.
  • Step 7: Prepare for Cooking - In a large pot, heat the remaining 2 tablespoons of olive oil and brown the stuffed aubergines slightly.
  • Step 8: Create the Sauce - In the same pot, add the tomato paste, 1 minced clove of garlic, bay leaves, and the remaining water or vegetable stock. Bring to a simmer.
  • Step 9: Cook the Stuffed Aubergines - Gently place the stuffed aubergines back into the pot with the sauce. Cover and simmer for about 40-45 minutes.
  • Step 10: Garnish and Serve - Once cooked, discard the bay leaves and sprinkle with fresh mint leaves before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 2 months.
Keyword Stuffed, Vegetarian