Sweet-and-Sour Stuffed Eggplants Recipe

Name: Sweet-and-Sour Stuffed Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small (3 1/24 1/2-inch) or 6 medium (6-inch) long and slim eggplants; ¾ tablespoons vegetable oil; 2/3 cup wine vinegar; 1/3 cup sugar; 1/4 teaspoon powdered saffron; 1/3 cup yellow split peas; 1/3 cup rice; Salt; 1 medium-sized onion, finely chopped; 2 tablespoons vegetable oil; 1/2 pound lean ground lamb or beef; Pepper; 3 tablespoons finely chopped parsley; 3 scallions, finely chopped (optional); 1/2 teaspoon ground cinnamon; Pinch of grated nutmeg

Servings: persons

12 small (3 1/24 1/2-inch) or 6 medium (6-inch) long and slim eggplants
¾ tablespoons vegetable oil
2/3 cup wine vinegar
1/3 cup sugar
1/4 teaspoon powdered saffron
1/3 cup yellow split peas
1/3 cup rice
Salt
1 medium-sized onion, finely chopped
2 tablespoons vegetable oil
1/2 pound lean ground lamb or beef
Pepper
3 tablespoons finely chopped parsley
3 scallions, finely chopped (optional)
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg

1
Cut off the stem ends of the eggplants, and hollow them using an apple corer or a special tool for hollowing vegetables (you find them in Arab markets).
2
Push the corer into the pulp as far as possible, making sure that you dont break through the other end, twisting it to loosen the pulp and pull it out.
3
Repeat to make a reasonably large hole.
4
(Use up the discarded flesh for another dish.)
5
Prepare the filling.
6
Cook the yellow split peas and the rice in unsalted water for about 18 minutes, adding salt towards the end, when the split peas have softened.
7
Saute the onion in the oil until soft.
8
Put the onion and the rest of the filling ingredients in a bowl.
9
Mix well, and work with your hand until thoroughly blended.
10
Stuff the eggplants with this mixture so that they are almost full.
11
Pack the eggplants in a large pan and arrange side by side, in 2 or 3 layers on top of each other.
12
Barely cover with water mixed with the oil.
13
Simmer gently, covered, for about 1/2 hour.
14
Mix the vinegar with the sugar and saffron, pour over the vegetables, and continue to cook gently, covered, for another 1/2 hour.

437

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 16 ingredients. The key ingredients include: 12 small (3 1/24 1/2-inch) or 6 medium (6-inch) long and slim eggplants, ¾ tablespoons vegetable oil, 2/3 cup wine vinegar, 1/3 cup sugar, and more.

Yes, Sweet-and-Sour 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.

Sweet-and-Sour Stuffed Eggplants

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