stuffed eggplant

Stuffed Eggplant with Walnuts and Lamb is a family favorite. Juicy eggplants are roasted to perfection, topped with spicy lamb and crunchy walnuts. It's the perfect combination of flavors!

Stuffed Eggplant with Lamb and Walnuts

Eggplants

Olive Oil

Onion (Diced)

Garlic (Minced)

lb Ground Lamb

Walnuts (Chopped)

tsp Cumin

Salt

tsp Turmeric

tsp Black Pepper

Pomegranate Molasses (See Notes)

Parsley (Chopped)

Preheat the oven to 375 F. Line a baking sheet with aluminum foil. Coat with non stick spray.&nbsp;

Cut the eggplants in halves lengthwise. Cut diamonds into each eggplant half, make sure not to pierce into the eggplant skin.&nbsp;

Brush the eggplants with olive oil. Place them on a baking sheet and bake for 30 to 40 minutes until they're cooked.&nbsp;

Meanwhile, heat a pan over medium heat and pour the 2 tablespoons olive oil into the pan. Saute onion until translucent. Add in garlic and cook for two minutes.&nbsp;

Add in ground lamb and cook until the meat is golden brown and fully cooked.&nbsp;

Add in walnuts, cumin, turmeric, salt and pepper. Stir well until everything is incorporated.&nbsp;

Mix in the pomegranate molasses. Cook for 5 minutes.&nbsp;

Top the roasted eggplants with the lamb and walnut mixture. Add some parsley. Serve immediately.&nbsp;

This traditional Makdous recipe is for olive-oil cured vegan stuffed eggplant with a red pepper, chilli, walnut and garlic filling - Perfect for breakfast or a side dish alongside other mezze

Pickled Stuffed Eggplants Makdous

baby eggplants

red peppers

chill peppers (small ones)

walnuts

garlic

Boil enough water in a large saucepan and then add the eggplants. Boil for 5-10 minutes until the eggplants are softened

Once they have softened, turn off the heat and let them rest in the water for 10-15 minutes. Then drain them.

Cut the tops of the eggplants. Then carefully slice half-way through, lengthwise - like a book.

Rub some salt on the inside of each eggplant then arrange them on a flat surface, not touching each other and press them with a heavy object. You could use a big pan lid or the bottom of a flat dish to place on top of them, then add another heavy object on top. Alternatively, you could arrange them within a colander and press with a heavy object.

With the combination of pressing and salt, this should help remove all the excess water from the eggplant. Keep them pressed for a few hours or even overnight to get as much of the water out as possible. The key is to keep them in a cool area, and this process can take up to 24 hours, do be patient and check them after every 5-6 hours. See video.

When you are ready to proceed, first make the stuffing. Slice the peppers and remove all seeds. Then either finely chop them or blitz them in a food processor/blender for a bit. 

Next, strain the liquid from the crushed peppers. You can put them in a sieve and press out all the excess liquid.**

Mash or grind the garlic cloves and roughly chop the walnuts. If you prefer, you can grind the walnuts into even smaller pieces. Then, mix the peppers, nuts and garlic together.

Stuff the eggplant shells with about 1 tBsp of the pepper walnut mixture. Depending on the size of the eggplants, adjust the amount.

For the next step, use a sterilised clean glass jar. To sterilise the jar, simply wash it with hot water, then put it in the oven (no rubber parts) for 10 minutes at 160ºC. Or after washing, pour boiling hot water over the jar ( just make sure it's heat-safe!

Arrange the stuffed eggplants in the jar. Stack them carefully so that the stuffing doesn't fall out

Sprinkle liberally with salt on top then fill the jar with olive oil. Make sure all the eggplants are entirely covered and tightly close the jar. **

Store your jar in a cool, dark place such as a kitchen cupboard. The pickled eggplants - Makdous - will be ready in about 10-14 days ( although some people find they're ready at seven). If at any point you notice that the olive oil isn't entirely covering the eggplants, add more olive oil. 

If you keep them in the oil, completely covered, the Makdous can keep for up to a year. No need to refrigerate, just keep at room temperature in your cupboard as the olive oil acts as a natural preserver. 

https://content.jwplatform.com/videos/PjAtK8pT.mp4

This vegan recipe for traditional Makdous (cured eggplant) is perfect for breakfast or a side dish. The eggplants are cured olive oil and stuffed with a red pepper, chilli, walnut and garlic filling.

Simple Stuffed Makdous Recipe (cured eggplant)

Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entrée.

Moroccan Lentil-Stuffed Eggplant

eggplants

Tbsp avocado

sea salt

Moroccan-Spiced Lentils

tomatoes

tsp smoked paprika ((plus more to taste))

cheese

Tbsp gluten-free panko bread crumbs

Fresh chopped parsley or cilantro

White or brown rice or cauliflower rice

Preheat oven to 375 degrees F (190 C) and get out a 9x13-inch (or similar size) baking dish.

To a large saucepan or rimmed skillet, add Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika. Heat over medium heat until bubbling. Then reduce heat to simmer and cook for 5 minutes more. Taste and adjust flavor as needed, adding more salt and pepper for overall flavor or paprika for smokiness.

See notes if thinly slicing and rolling the eggplant. Otherwise, use a knife to cut an angled divot out of the center of your eggplants. Then use a spoon to scrape out a hollow center. Leave enough eggplant flesh so it's sturdy enough to hold the lentils (see photo). (Save leftover eggplant to make things like Eggplant Curry, Persian Eggplant Dip, or Baba Ganoush.)

Heat a large rimmed skillet over medium heat. Once hot, add oil and the eggplant cut-side down and cover - you may have to do this in two (or more if increasing batch size) batches depending on the size of your pan. Cook on one side for 4-5 minutes or until slightly charred. Then flip the eggplant over on the other side, cover, and cook for 4-5 minutes more. You're looking for the eggplant to be softened and browned on the outside.

Once the eggplant is cooked, place cut-side up in your baking dish and top with lentils. There should be plenty to fill the eggplant and some overflow, which can be spooned down into the dish. Top with vegan parmesan cheese and panko bread crumbs.

Bake uncovered for 30-35 minutes or until the eggplant is soft and browned and the lentils are bubbling. The bread crumbs should be browned.

Serve as is or over rice or cauliflower rice (optional). Garnish with fresh parsley or cilantro (optional) for color and flavor.

Best when fresh, though leftovers keep covered in the refrigerator up to 4 days or in the freezer up to 1 month.

You're going to fall in love with this Mediterranean quinoa stuffed eggplant recipe! It's full of flavor, packed with veggies, and takes just 30 minutes to make!

Quinoa Stuffed Eggplant with Tahini Sauce

eggplant

olive oil (divided)

shallot (diced (about 1/2 cup))

button mushrooms (about 2 cups whole)

- 6 Tuttorosso whole plum tomatoes (chopped)

tomato juice (from the can)

quinoa

cumin

parsley

Salt & pepper

tahini

lemon juice

garlic powder

Preheat the oven to 425ºF. Cut the eggplant in half lengthwise and scoop out some of the flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.

While the eggplant is cooking, heat the remaining oil in a large skillet. Once add all the shallots and mushrooms. Saute until mushrooms have softened, about 5 minutes. Add tomatoes, quinoa and spices, and cook until the liquid has evaporated.

Once the eggplant has cooked for 20 minutes, reduce the oven temperature to 350ºF and stuff each half with the tomato-quinoa mixture. Bake for another 10 minutes.

When ready to serve, whisk together tahini, lemon, garlic, water and a touch of salt and pepper. Drizzle tahini over eggplants, sprinkle with parsley and enjoy!

All-star stuffed eggplant recipe with a Middle Eastern twist. Roasted eggplant stuffed with a fragrant mixture of spiced meat, fine bulgur and pine nuts.

Stuffed Baby Eggplant with Spiced Ground Beef, Bulgur and Pine Nuts

eggplants, stems removed, halved

Private Reserve extra virgin olive oil

medium yellow onion, shredded (about 1/2 cup packed shredded yellow onion)

garlic clove, chopped

lb lean ground beef (you turkey

tsp ground allspice, divided

tsp ground cinnamon, divided

pine nuts

15 tomato sauce

water

red onion,

Pesto

Tzatziki,

yogurt

Place the eggplant, flesh side up, on a large tray. Sprinkle flesh with salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Over the sink, gently squeeze the eggplant to extract bitter juices. Wipe dry.

Line a baking sheet with foil and lightly oil. Cut 3 slits or shallow lines into the eggplant flesh, then brush generously with olive oil. Lay on the prepared tray, flesh-side down. Drizzle more extra virgin olive oil on top. Roast in heated oven for 30 minutes or until flesh is tender and deeply browned (but not burned).

While eggplant is roasting, make the meat stuffing mixture. In a large heavy skillet, heat 2 tbsp extra virgin olive oil. Add ground beef, onions and garlic. Brown beef mixture over medium-high heat until fully cooked through. Season the meat mixture with salt and pepper, 1/2 tsp allspice, and 1/2 tsp ground cinnamon. Remove from heat. Squeeze any excess water out of bulgur, then add to the meat mixture. Add chopped parsley and pine nuts. Give the mixture a good stir. Taste and adjust salt if needed (do not over-salt, especially if using salted tomato sauce later)

When eggplant is ready, remove from oven and set aside briefly. Lower oven temperature to 375 degrees F.

In a small bowl, mix the tomato sauce, water, and remainder of cinnamon and allspice.

Place red onion slices on the bottom of a casserole dish like this one; top with 1/2 the tomato sauce mixture. Arrange the roasted eggplant on top.

With the back of a spoon, gently push the eggplant flesh down to make room for the meat stuffing mixture. Spoon the meat stuffing mixture to fill the eggplant cavities you created. Top with the remainder of the tomato sauce mixture.

Cover the casserole dish with foil. Bake in the 375 degrees F heated-oven for 20 to 25 minutes.

Serve warm topped with your choice of  Zhoug, Greek Tzataziki, or plain yogurt. Don't forget some warm pita bread or your choice of crusty bread to sop up the goodness!

This was delicious.  I could not find extra fine bulgar so I substituted quinoa.  I cooked the quinoa -- Could I have added it uncooked?  Also -- the skin of the eggplant got too soft.  Would decreased cooking time solve the problem?  I will make this again!

This was so good! Amazing flavors and the eggplant consistency turned out great. I love everything eggplant, but some dishes are too bland of too mushi. What is the reasoning for the bulgur to be extra fine? Husband loved it, kids didn't touch the eggplant (their loss) but gobbled down the meat stuffing, Definitely going into our meal rotation.

Very good!  However, I did not have bulgur on hand so I substituted cooked (from dried) lentils that still had a tiny bit of firmness to them. It still worked and was very tasty.

Stuffed baby eggplant cooked in Instant Pot with the authentic gravy made with onion, coconut, ginger, garlic, chili powder, turmeric and garam masala!

Instant Pot Stuffed Baby Eggplant

onion,

ginger, grated

garlic,

red chili powder

turmeric powder

garam masala powder

coriander

coconut

jaggery/brown sugar

salt

mustard seeds

Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.

Stuffing – Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.

Turn the instant pot to Saute mode  and heat oil. Add mustard seeds and allow them to start popping. Carefully add all the stuffed eggplants to the instant pot. Layer any remaining stuffing on top. Add half a cup of water. 

Close the lid with the pressure value set to sealing. Set for Pressure Cook/Manual for 4 mins on low pressure followed by a quick pressure release. Garnish with cilantro.

https://content.jwplatform.com/videos/RAC5xXWY.mp4

Eggplant cooked in authentic stuffing of onion, coconut, ginger, garlic, chili powder, turmeric and garam masala!

Chinese stuffed eggplant is a popular dim sum dish that also makes a great lunch or dinner meal This favorite dim sum Chinese eggplant recipe uses less oil than the restaurants do.

Chinese Stuffed Eggplant, Dim Sum Style

shrimp ((170 grams, peeled and deveined))

pork

sugar

white pepper

sesame oil

vegetable oil ((plus 3 tablespoons, divided))

Shaoxing wine ((or dry sherry))

cornstarch

scallions ((finely chopped, divide half

Japanese eggplants

garlic ((minced))

chicken stock

oyster sauce

soy sauce

salt ((to taste))

white pepper ((to taste))

Start by making the filling for the eggplant. Place the shrimp in a food processor along with the ground pork, salt, sugar, white pepper, sesame oil, 1 tablespoon vegetable oil, and rice wine. Process until a rough paste forms. Transfer to a bowl, and stir in the egg, cornstarch, and half of the chopped scallions. Set the mixture aside in the refrigerator for 30 minutes.

Cut each eggplant into 1 1/2-inches thick slices on the diagonal. Take each slice and carefully slice through the middle, but don’t cut all the way through. The pieces should still be attached on one side. This will help keep both halves of the eggplant together.

Fill the middle of each eggplant slice with the shrimp and pork filling. Once all the slices are stuffed, heat a tablespoon of oil in a skillet over medium-high heat, and fry the slices on both sides until golden. Add a little more oil whenever the pan starts to look a little dry (you’ll only need a tablespoon at a time).

Remove from the pan and place on a heatproof plate for steaming. Prepare your steamer with 2-3 cups water (you can also use a wok with a steaming rack placed in the bottom). Heat until the water is simmering. Turn off the heat, carefully place the plate in the steamer. Cover the steamer and turn the heat back on to medium-high. Steam for 7-10 minutes. The eggplant should be very soft. Nothing worse than an under-cooked eggplant!

While the eggplant is steaming, make the sauce. Heat a saucepan over medium heat, and add 1 teaspoon oil, sesame oil, and minced garlic. Cook for 30 seconds, and then add the chicken stock, oyster sauce, soy sauce, and sugar. Season with salt and pepper to taste. Bring the sauce to a simmer, and stir in half of the cornstarch slurry. Cook for a minute to thicken. Set aside.

After the eggplant is done, pour any liquid left on the plate into the sauce. Heat the sauce and add more cornstarch slurry if it needs thickening. Stir in your reserved scallions, pour over the eggplant, and serve.

Stuffed with spicy sausage and topped with cheese, this eggplant recipe is a satisfying, healthy dinner you’ll go back to again and again.

Sausage Stuffed Eggplant

eggplants, (halved lengthwise)

yellow onion, (diced)

Italian sausage*

garlic, (minced)

thyme

oregano

salt and pepper

mozzarella cheese

Preheat oven to 400˚F.

Cut eggplants in half, lengthwise. Scoop out the flesh/pulp, leaving a 1/2-inch border around the eggplant shell. Chop up the pulp and set aside.

Place empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let stand cut-side up.

Heat olive oil in a large skillet over medium high heat.

Add diced onions and chopped eggplant-flesh to the skillet; cook for 2 minutes.

Break up the sausage with your fingers and add it to the skillet; stir in garlic and season with parsley, thyme, oregano, salt and pepper, and cook until sausage is evenly browned. About 6 minutes.You can also break up the sausage using a wooden spoon while cooking, but I find it easier to work with it when I break it up beforehand.

Remove skillet from heat and taste the mixture for seasonings; adjust accordingly.

Using paper towels, wipe down the eggplant shells/boats.

Stuff the sausage mixture into the eggplant shells.

Pour hot water inside the baking sheet, around the eggplants.

Bake in the oven for 25 to 30 minutes, or until eggplant is tender.

Remove from oven and sprinkle cheese on top of each eggplant.

Bake for another 5 minutes, or until cheese has melted.

Remove from oven and serve.

This Moroccan Stuffed Eggplant is bursting with flavor! Filled with lentils, tomatoes, and the perfect blend of spices, this is a vegan and gluten-free meal that elevates dinner to a whole new level.  

Moroccan Stuffed Eggplant

olive oil, (divided)

dry brown or green lentils,

onion

tbsp. cumin

cinnamon

turmeric

cayenne

sun-dried tomatoes, (loosely packed)

(15 oz) can diced tomatoes

maple syrup

raisins

In a small pot, bring 1 cup of water to a boil over medium heat. Add lentils, reduce heat to a simmer, and cover. Cook for 20-30 minutes until all the water has absorbed and the lentils are tender.

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

Slice the eggplant in half. Scoop out the fleshy middle, leaving a 1/2&quot; shell, and reserve. Brush the inside with 2 tablespoons of olive oil and bake, face-up, for 20 minutes. Chop the eggplant flesh into small cubes and set aside.

In a large sauté pan, heat the remaining oil. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add spices, sun-dried tomatoes, and pinenuts. Once the pinenuts are toasted, stir in lentils, diced eggplant, canned tomatoes, and maple syrup.

Remove from heat and add raisins and parsley. Evenly divide filling between 4 eggplants, rounding off the tops, and return to the oven for 10 minutes. Remove from oven, top with fresh parsley, and serve.

This authentic Stuffed Eggplant recipe is a my family&#039;s popular Lebanese dish made with a spiced beef &amp; rice stuffing and cooked in a garlicky tomato broth!

Stuffed Eggplant

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Top 17 stuffed eggplant recipes from across the web

The most viewed stuffed eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Eggplant with Lamb and Waln...

Pickled Stuffed Eggplants Makdous

Moroccan Lentil-Stuffed Eggplant

Quinoa Stuffed Eggplant with Tahini...

Stuffed Baby Eggplant with Spiced G...

Instant Pot Stuffed Baby Eggplant

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Easy Moroccan Stuffed Eggplant (bee...

Eggplant Lasagna Boats

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The most viewed stuffed eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine