Stuffed Eggplant with Rice and Tomatoes
Ingredients
- 1 cup Carolina® Basmati Rice
- 4 medium eggplants
- 2 tsp kosher salt, divided
- 1/3 cup olive oil, divided
- 1/4 cup tomato paste
- 3 cups puréed tomatoes (passata)
- 2 cups sodium-reduced chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp allspice
- 1/4 tsp ground cinnamon
- 1/2 tsp pepper
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp lemon juice
Instructions
These Mediterranean-inspired stuffed eggplants are made with a meat-free filling of aromatic Carolina® Basmati Rice, rich tomatoes, spices and fresh herbs.
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 basmati 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.
Recipe Tip
Serve with a garlicky tahini sauce to drizzle over top.
Vegan Suggestion
To make this recipe completely vegan, use vegetable broth in place of chicken broth.
Mediterranean-Inspired
Stuffed eggplant is a Mediterranean classic and can be filled with any number of delicious stuffings. For this version, we’ve gone meat-free for a comforting vegetarian meal that you’ll want to make again and again.
Our filling includes a hearty rice base with typical ingredients from the region like homemade tomato sauce, herbs and broth with seasoned eggplant pulp, onion and garlic.
If you’re looking to explore a few more Mediterranean dishes, try a Ratatouille Rice Dish or maybe a dish of Harissa Baked Feta with Rice and Poached Eggs.
If you feel you’re missing a bit of protein serve with tofu or add cooked ground beef/chicken to the filling.
How to Choose Eggplant
If you haven’t cooked with eggplant much before, not to worry. Look for fresh eggplants without any skin blemishes or indentations. They shouldn’t be soft like a peach but rather firm to the touch.
While eggplant comes in a variety of colors and shapes, ideally look for larger eggplants that have a deeper cavity to hold more filling. These tend to be deeper purple or a combination of white and purple.
