Ottoman Stuffed Eggplant
Classic Ottoman-style eggplants stuffed with spiced lamb, rice, and herbs, baked to perfection.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 4 medium eggplants
- 250g ground lamb
- 1/2 cup long-grain rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup currants or raisins
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 cup chicken or vegetable broth
Nutrition Facts
Share this Recipe
Instructions
Preheat oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2-inch thick shells. Chop the scooped flesh and set aside.
Brush the eggplant shells with olive oil and place them on a baking tray. Bake for 15 minutes until slightly softened. Remove and set aside.
Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until translucent. Add ground lamb and cook until browned.
Add the chopped eggplant flesh, rice, tomatoes, pine nuts, currants, cinnamon, allspice, paprika, salt, and black pepper. Stir well and cook for 5 minutes.
Mix in parsley and mint. Spoon the filling into the pre-baked eggplant shells, pressing gently to pack the mixture.
Pour broth into the baking tray around the eggplants. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until golden.
Let rest for 5 minutes before serving. Garnish with extra herbs if desired.
Chef's Tips
- Eggplant Prep: Salting the eggplant shells before baking can help reduce bitterness.
- Rice Tip: Parboil the rice for 5 minutes before adding to the filling for quicker cooking.
- Vegetarian Option: Substitute lamb with mushrooms or lentils for a meat-free version.
- Serving Suggestion: Serve with yogurt or tahini sauce for extra richness.
- Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven.
