Best Eggplant Stuffed With Rice And Tomatoes Recipes

RICE STUFFED EGGPLANT

Steps:

• Preheat the oven to 450 F (230 C). Line a baking sheet with parchment paper.
• Roast the eggplant: make a slit into each eggplant.. Drizzle 1 teaspoon of olive oil into each eggplant, and rub the skin with any that drips out. Roast the eggplants on the prepared baking sheet at 450 F (230 C) until visibly softened, about 40 minutes. Remove and let cool. Lower the oven temperature to 350 F (175 C).
• 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. Add the garlic cloves and cook until fragrant, 20 to 30 seconds. Deglaze the pan with the white wine, then add the tomatoes and saffron. Cook until very soft, 5 to 10 minutes. Scoop the guts out of the cooling eggplants, chop roughly, and add to the mixture. Cook for a couple more minutes, then add the rice and stir well.
• Fill and bake the eggplant: stuff the filling mixture into the eggplant shells. Drizzle generously with olive oil, and bake at 350 F (175 C) until heated through and very soft, 35 to 45 minutes.
• Make candied pickled lemon peels: cut the peel off the lemon with as little pith as possible. Bring the sugar, vinegar, water, salt, and cumin to a simmer, then add the lemon peels. Simmer until translucent, about 15 minutes. Remove and cut into thin slices, reserving the cooking liquid.
• Finish and serve: top the roasted eggplants with creme fraiche or sour cream (optional), candied pickled lemon peel slices, a drizzle of the syrup from the lemon peel, and a generous pinch of sumac. Enjoy!

EGGPLANT STUFFED WITH RICE AND TOMATOES

Steps:

• These savory stuffed eggplants are filled to perfection with a hearty and meat-free combination of aromatic Mahatma® Basmati Rice, fresh herbs, spices and rich tomato sauce. Step 1
• Preheat oven to 400°F. Cut each eggplant in half lengthwise. Step 2
• Using a spoon, scoop out center of each eggplant half, leaving a 1/2-inch border around edges; reserve pulp. Sprinkle eggplant shells with salt. Transfer to baking tray, cut side down. Finely chop reserved eggplant pulp. Set aside. Step 3
• In an ovenproof high-sided skillet set over medium heat, cook 1 tbsp oil and tomato paste, stirring constantly, for 1 minute. Stir in puréed tomatoes and broth; bring to boil. Transfer 3 cups tomato sauce to separate bowl; set aside. Add rice to remaining tomato sauce in skillet; bring to boil. Reduce heat to low; cover and cook for 15 to 18 minutes or until most of the liquid is absorbed. Step 4
• In a separate large skillet set over medium heat, heat 1/4 cup oil; add eggplant pulp, onion and garlic. Cook for 5 to 8 minutes or until tender. Stir in paprika, cumin, coriander, allspice and cinnamon. Cook for 1 to 2 minutes or until well combined and fragrant. Season with pepper. Let cool slightly. Step 5
• In a small bowl, stir together cilantro, mint and parsley. Reserve 2 tbsp; set aside. Stir remaining herbs and lemon juice into eggplant mixture. Step 6
• Spoon reserved tomato sauce into the bottom of a 13×9-inch baking pan. Arrange eggplants, cut side up, on tomato sauce (sauce should come about halfway up sides of eggplants; add a splash of water if needed). Step 7
• Drizzle with remaining olive oil; cover with foil and bake for 10 to 12 minutes or until eggplant has softened. Step 8
• Mix together cooked rice with cooked eggplant mixture; spoon into eggplant shells. Bake uncovered for 10 to 12 minutes or until eggplant is tender. Step 9
• Serve tomato sauce onto serving plates; arrange stuffed eggplants on top. Sprinkle with reserved cilantro mixture. Flavor Tip Serve with a garlicky tahini sauce to drizzle over top. To make this dish completely vegan, instead of using chicken broth, use vegetable broth as you would if making vegan paella.

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

TOMATOES STUFFED WITH RICE

Steps:

• Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
• Preheat the oven to 350 degrees F.
• Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
• Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
• Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
• Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

YUMMY STUFFED EGGPLANT WITH MEAT AND RICE

Steps:

• Cut the stem ends from the eggplants.
• Halve the eggplants lengthwise.
• Peel if desired; if the eggplant is fresh, there is no need to peel it.
• Use a spoon to scoop out the centers, leaving boat-shaped shells.
• Keep the flesh you scooped out to add to the stuffing.
• Sprinkle the shells with salt.
• Put them in a colander upside down and leave to drain for 1/2 hour.
• Preheat oven to 425 degrees C.
• Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
• Rinse under cold running water and drain well.
• Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown.
• Leave to cool.
• Mix with the beef, parsley, cumin, turmeric and almonds.
• Chop the flesh removed from the eggplant.
• Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt.
• Saute over medium-low heat, stirring often, until tender, about 10 minutes.
• Leave to cool and mix with the stuffing.
• Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.
• Rinse the eggplant shells, pat them dry and put them in a baking dish.
• Fill them with the stuffing.
• Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.
• Add enough water to the dish to cover the eggplant by one third.
• Add the garlic to the dish.
• Spoon 1 tablespoon oil over the eggplant.
• Cover and bake 15 minutes.
• Reduce the heat to 350 F and continue baking, covered, 15 more minutes.
• Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.