Spicy Rice Filled Eggplant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE



Turkish Stuffed Eggplant with Spicy Lamb and Rice image

Categories     Bread     Sauce     Lamb     Rice     Side     Bake     Eggplant

Yield makes 4 servings

Number Of Ingredients 26

Lamb and Rice Filling
1 tablespoon olive oil
1 small onion, diced
1 small poblano pepper, seeded and diced
2 large garlic cloves, minced
6-8 ounces ground lamb, or a combination of lamb and beef
1 teaspoon salt
1/2 teaspoon Aleppo pepper, or 1/4 teaspoon cayenne
1/4 teaspoon each ground cinnamon, allspice, and cumin
1 cup diced tomatoes, canned or fresh (peeled and seeded)
1 tablespoon tomato puree
1/4 cup Chicken Stock (p. 206), lamb stock, beef stock, or water
2 cups cooked rice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill, optional
Eggplant
1/4 cup olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon paprika or Aleppo pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt, plus additional for salting the eggplant if necessary
2 medium to large eggplants (about 2 pounds total)
To Assemble
Cooked eggplant
Lamb and rice filling
1/4 cup Cheesy Bread Crumb Topping (p. 42), or plain dry bread crumbs moistened with a little olive oil

Steps:

  • Lamb and Rice Filling
  • Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
  • Eggplant
  • Preheat the oven to 400°F.
  • Combine all the ingredients except the eggplants in a small bowl.
  • Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
  • To Assemble
  • With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.

SPICED LAMB-STUFFED EGGPLANTS



Spiced Lamb-Stuffed Eggplants image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

4 baby eggplants (6 to 7 inches long and 8 to 10 ounces each)
Good olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups chopped yellow onion
4 teaspoons minced garlic (4 cloves)
1 pound lean ground lamb
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 cup dry red wine
1 (14.5-ounce) can diced tomatoes, such as San Marzano, undrained
1 cup marinara sauce, such as Rao's
1/3 cup minced fresh parsley
1 1/2 cups fresh ricotta (12 ounces)
4 ounces fresh goat cheese, such as Montrachet
2 extra-large egg yolks
1 1/2 tablespoons julienned fresh mint leaves, plus extra for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
  • Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
  • In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

EGGPLANT STUFFED WITH RICE AND TOMATOES



Eggplant Stuffed With Rice and Tomatoes image

Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don't require a lot of patience to assemble - they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield Serves six

Number Of Ingredients 14

2 1/2 to 3 pounds small or medium eggplants
Salt to taste
1 1/2 pounds tomatoes, grated on the large holes of a box grater
3 tablespoons extra virgin olive oil
4 to 6 garlic cloves to taste, minced
1/2 cup uncooked long-grain or basmati rice
1/2 cup finely chopped cilantro
3 tablespoons finely chopped mint
Freshly ground pepper to taste
Juice of 2 lemons
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
3 tablespoons tomato paste

Steps:

  • Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
  • Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender.
  • In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper.
  • Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat.
  • Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They're good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 12 grams

More about "spicy rice filled eggplant recipes"

NORTH KOREAN STYLE SPICY STUFFED STEAMED EGGPLANT (GOCHUJANG...

From maangchi.com
5/5 (331)
Category Side Dish


BEST SPICY EGGPLANT BHARTA RECIPE | FOOD NETWORK …
Sep 20, 2023 Air fry or roast for 20 minutes on one side, flip and air fry/roast for another 5 minutes or until the eggplant is soft to touch. Step 3 Heat a large skillet, seasoned wok or kadhai on medium high, add in 3 tablespoons of oil and the …
From foodnetwork.ca


ITALIAN STUFFED EGGPLANT WITH SAUSAGE & RICE
Aug 29, 2024 Intensely flavorful, this savory Italian Stuffed Eggplant recipe is made from roasted eggplant filled with a comforting, hearty mixture of spicy sausage, brown rice, diced tomatoes and Parmesan cheese, all topped with a …
From southerndiscourse.com


MOROCCAN LENTIL-STUFFED EGGPLANT - MINIMALIST BAKER
Jan 5, 2018 Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entrée. Skip to primary navigation
From minimalistbaker.com


QUICK & EASY CHINESE SPICY GARLIC EGGPLANT - CHRISTIE …
Nov 5, 2024 Tender eggplant cooked in a spicy, savoury garlic sauce with aromatic red chilies, green onions, and ginger.This quick and easy Chinese spicy garlic eggplant is made in 30 minutes and restaurant-quality! A veggie side …
From christieathome.com


CHINESE EGGPLANTS WITH CHILI GARLIC SAUCE - BIANCA …
Jan 22, 2020 Add the remaining oil, ginger, garlic, and chili to the same pan and roast for a few seconds while stirring until fragrant. Then put the eggplants back to the pan.
From biancazapatka.com


RICE STUFFED EGGPLANT RECIPE - THREE BIG BITES
Apr 16, 2020 Prepare the filling: while the eggplant cools, prepare the filling. Heat 2 tablespoons of olive oil in a pan on medium heat, then add the salt and onion. Cook, stirring, until soft and beginning to turn golden, about 10 minutes.
From threebigbites.com


SPICY RICE-FILLED EGGPLANT RECIPE - RECIPEOFHEALTH
Get full Spicy Rice-Filled Eggplant Recipe ingredients, how-to directions, calories and nutrition review. Rate this Spicy Rice-Filled Eggplant recipe with 3/4 cup basmati rice, 2 large …
From recipeofhealth.com


GAJI BOKKEUM (SPICY STIR-FRIED EGGPLANTS) - KOREAN …
Sep 13, 2011 Cut the eggplants in half lengthwise. Then cut crosswise into about 1/2-inch thick chunks. Cut the peppers into about 1-inch long pieces. Combine all the seasoning ingredients in a small bowl.
From koreanbapsang.com


10 SPICY EGGPLANT RECIPES THAT BRING THE HEAT
Mar 30, 2021 Put your tastebuds to the test with one of our favorite spicy eggplant recipes. Get the hot and spicy ideas here. ... Serve it with rice as a vegetarian entree or pair it with a heartier main course. 06 of 11. Spicy …
From allrecipes.com


STUFFED EGGPLANT WITH GARLIC TAHINI SAUCE - THE COZY …
Jan 27, 2023 This warming stuffed eggplant is filled with basmati rice, lean ground beef, tomatoes, herbs, plus a spicy garlic tahini sauce! Category: Entree Cuisine: Middle Eastern Yield: Serves 4 Nutrition Info: 524 calories per serving …
From thecozyapron.com


SPICY RICE-FILLED EGGPLANT - TASTE.COM.AU
Jan 1, 2010 Heat oil (1 tbsp olive oil) in a frying pan over medium heat. Add the onion (1 large brown onion, halved, finely chopped) and capsicum (1 red capsicum, halved, deseeded, finely chopped) and cook, stirring, for 5 minutes …
From taste.com.au


EASY VEGAN STUFFED EGGPLANT - EVERYDAY HEALTHY RECIPES
Jun 18, 2017 4.Cook onion: In a pan heat 2 tablespoons of oil, add the onion and cook gently for about 3 minutes stirring occasionally.Add the eggplant flesh and continue cooking for 2 more minutes.
From everydayhealthyrecipes.com


INSTANT POT SPICY GARLIC EGGPLANT - MELANIE COOKS
Return the Inner pot to the Instant Pot and pour olive oil in it. Press the Saute button on the Instant Pot and set the time to 10 minutes. Add the eggplant back to the Instant Pot, add the garlic powder, red pepper, paprika, Italian seasoning, …
From melaniecooks.com


EASY MOROCCAN STUFFED EGGPLANT (BEEF OR LAMB) - RECIPETIN EATS
Jun 7, 2023 Try this irresistible, simple recipe for stuffed eggplant: oven-roasted eggplant halves topped with Moroccan spiced lamb or beef. Low-cal, low-carb, low effort and utterly delicious! …
From recipetineats.com


13 LUNCHES THAT PROVE HOMEMADE BEATS THE DRIVE-THRU ANY DAY
2 days ago It takes about 40 minutes to prepare but rewards with rich, warm flavors and hearty textures. The eggplant adds a creamy, smoky depth that complements the potato and egg. …
From immigrantstable.com


CHINESE STUFFED EGGPLANT (HAKKA) - COOK WITH DANA
Mar 18, 2022 This helps the eggplant stick to the filling when cooking and eating. If you skip this step, the filling and the eggplant might fall apart during cooking. Smear 1 tbs of filling on the …
From cookwithdana.com


SICILIAN BAKED EGGPLANTS WITH CAPERS & TOMATOES | RNZ RECIPES
Spread mixture on eggplant halves, then sprinkle with crumbs. Turn over eggplant halves so they are crumb down in the dish. Cook for 30 minutes, then carefully turn them over with a metal …
From rnz.co.nz


SPICY RICE-FILLED EGGPLANT RECIPE WITH NUTRITION FACTS
Jul 14, 2024 Discover the bold flavors of our Spicy Rice-Filled Eggplant recipe! Perfectly roasted eggplant halves are generously stuffed with a fragrant mixture of basmati rice, sautéed onions, …
From cookthismuch.com


Related Search