Stuffed Eggplants Recipe

Name: Stuffed Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggplants; 6 tbsp olive oil; 2 large onions, finely sliced; 3 garlic cloves, minced; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp ground turmeric; 1/2 tsp ground cardamom; Two 14.5 oz (411g) cans chopped tomatoes; 1/2 cup golden raisins; 2 tbsp chopped cilantro; 1 tbsp chopped mint; 1 tbsp chopped parsley

Servings: persons

4 small eggplants
6 tbsp olive oil
2 large onions, finely sliced
3 garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cardamom
Two 14.5 oz (411g) cans chopped tomatoes
1/2 cup golden raisins
2 tbsp chopped cilantro
1 tbsp chopped mint
1 tbsp chopped parsley

1
Preheat the oven to 350F (180C).
2
Cut the eggplants in half lengthwise and score the flesh of each in a crosshatch pattern with a sharp knife.
3
Brush the flesh with 4 tbsp of the oil.
4
Place, cut sides up, in a roasting pan.
5
Bake in the oven for 3035 minutes, or until tender.
6
Let the eggplants cool.
7
Scoop out and reserve the flesh, leaving a 1/4 in (6mm) shell, being careful not to split the skins.
8
Place on a serving platter.
9
Heat the remaining 2 tbsp of the oil in a large, heavy-bottomed saucepan over medium heat.
10
Add the onion and garlic and cook, stirring occasionally, about 5 minutes until softened.
11
Add the coriander, cumin, turmeric, and cardamom and stir about 1 minute, until fragrant.
12
Stir in the tomatoes and their juices and bring to a boil.
13
Reduce the heat and simmer for about 30 minutes, stirring occasionally, until reduced and thickened.
14
Stir in the reserved eggplant flesh and raisins and cook for 10 minutes more.
15
Let cool, then stir in the cilantro, mint, and parsley.
16
Spoon the mixture into the eggplant shells, and refrigerate for at least 1 day before serving.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small eggplants, 6 tbsp olive oil, 2 large onions, finely sliced, 3 garlic cloves, minced, and more.

Yes, Stuffed Eggplants falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggplants

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