Short Grain Brown Rice. As I grew up in Jordan, I ate and still cook and eat lots of Middle Eastern food. If you like Middle Eastern food, then you definitely need to try my Molokhia recipe. When the aubergines are cool enough to handle, scrape out the flesh with a spoon, being careful not to pierce the skin. Dice onions, tomato, and mince some garlic. Your email address will not be published. For these stuffed aubergines, you will need to get the mini type of aubergines or at least medium-sized ones. Rinse under cold running water and drain well. Tip in the onion and cook until soft. Arrange the stuffed aubergines/eggplants in a pot. While the aubergines are being cooked, try the sauce and see if it needs more salt. The eggplant in the picture above is ready to be stuffed as there’s enough room for the stuffing. Meanwhile, add the remaining oil to a non-stick frying pan. Remove from heat. Add tomato paste or blended tomatoes with garlic, 2 bay leaves and a few mint leaves (fresh or dried). Discard the stems and dice the pepper tops. Roughly chop parsley and fresh mint leaves. Stir just until combined. Pull out the ribs and seeds and discard. Partially roast Aubergines, scoop the inner flesh out, leaving the skin as a boat. Cook on medium heat for around 40 minutes or until the rice is soft. You'll see it on this page after we review it. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 2 large classic aubergines, 3 cloves of garlic, 1 onion, 1 bunch of fresh dill, 2 teaspoons ground cumin, 100 g cooked brown basmati rice, 150 g cooked green lentils, 50 g raisins, 80 g feta cheese, 400 g tin of chopped tomatoes, 1 clove of garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon caster sugar. Slice the aubergines in half lengthways through the stalk, then peel and finely chop the garlic and onion. Start by pouring warm water over rice, and leave aside for it to soften a little. You will need to prepare your mini aubergines or eggplants, by cutting the top off (the stems) and hollowing out the centres of the aubergines to make room for the stuffing. Then add water or vegetable stock and cook for 15 minutes. Hello and welcome to Little Sunny Kitchen! Cut the stems off and hollow out the centres of the aubergines to make room for the stuffing. The aubergine is then cooked with … Stir in the cumin and cook for another minute. Add onion mixture, eggplant flesh, rice, 1 tablespoon of the mint, and remaining 1/2 teaspoon salt to lamb. are stuffed with a herby spinach and rice mixture, with chickpeas and pine nuts – lots of goodness. Serve the stuffed eggplant warm with the sauce on top. For the eggplant stuffed with rice and tomatoes 2 ½ to 3 pounds small or medium eggplants Salt to taste 1 ½ 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 ½ cup uncooked long-grain or To make the tomato sauce, place all of the ingredients in a pan over a low-medium heat and simmer gently for 4 to 5 minutes, until thickened. Eat with yogurt or pita bread. Add 2 bay leaves and a few mint leaves (fresh or dried). To do that, you will need a special courgette or zucchini corer to get rid of the flesh. Published on October 28, 2018 | updated on May 29, 2020 by Diana. However, as this is a vegan version of the dish I’ve used rice with lots of veggies and seasonings for the filling. And another Middle Eastern dish cooked in tomato sauce is these Middle Eastern green beans with rice. The aubergines (eggplants!) Stuff each aubergine half with the spinach and rice mixture, and top with a few thin slices of halloumi. Easy to prepare, which is a perk. Then add water or vegetable stock and cook for 15 minutes. Drizzle over oil and roast for 25 minutes, until golden. Cook on medium heat for around 40 minutes or until the rice is soft. Roughly chop the flesh and place it in a large bowl, and arrange the skins in a baking dish. Cover with a plate to help the aubergines stay in place, you could also place a mug on top if the plates start to move. My Mum always adds at least one bellpepper to the pot along with the aubergines as it adds a lot to the flavour. Step 3. Transfer the stuffed eggplant to the deep pot and bring mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook. The whole green part could be removed, but I think that the aubergines are super pretty when it stays on. Pick the dill. To do that, you will need a special courgette corer to get rid of the flesh. They’re slow cooked in tomato sauce, but could also be made over the stovetop.