I made this tasty dish a few times since I’ve posted it, and again, a couple of days ago. It was as delicious as always, and it made me think it would be a good idea to re-post the recipe, as it was posted in the early days of the blog, and some of you probably haven’t seen it. See you next week with a new recipe.
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Stuffed vegetables are the tasty proof for the phrase “the whole is greater than the sum of its parts”. Both the stuffing and the vegetables impart their flavors on each other and create a new wonderful flavor, while one can still taste each part separately.
However, carefully emptying the vegetables from their flesh, especially small ones, is time consuming and requires special tools. So, no wonder some ancient cook came up with the idea of cutting the vegetables in half, to create a “boat” for filling easily and in half the time.
Yet, not all vegetables are created equal. Unlike other vegetables, eggplants taste better when partially cooked before stuffing. While this prolongs the prep time, it still didn’t deter me from buying these beautiful mini eggplants. As an avid fan of eggplants, I knew the result would be worth the trouble. To make the process even more worthwhile, I’ve used the cooked eggplant flesh as part of the stuffing, which made for an even tastier dish.
Baking the dish just before serving will give you the best results, but no need to worry about last minute logistics. The good news is that the dish can be prepared a few hours in advance and kept, covered, in the fridge until you’re ready to bake it. Just make sure to bring it to room temperature about half an hour before baking and you’re all set to enjoy this tasty dish.
Notes:
* Whenever ground meat is required in a dish, I highly recommend buying a piece of meat and grinding, or chopping it, at home. This is the best way to ensure the quality of the meat and therefore the flavor of your dish.
* I find that lamb pairs best with the eggplants, but beef can be used instead.
* Sumac is a reddish spice powder, which is used frequently in the Middle East. It can be found in specialty stores or online. As it adds a subtle acidity to the meat, if you can’t find it, substitute with 1 tsp of lemon juice.
Makes: 10 first course/4-6 main course
Prep time: 40 minutes
Baking time: 30 minutes
Ingredients:
5 mini eggplants
2 Tbs light olive oil
For the meat:
1 lbs (450 grams) lamb shoulder, with a bit of fat, cut in large cubes
1 medium onion, peeled and cut into quarters
1 cup parsley, packed
1 Tbs sumac (see notes)
1 tsp allspice
½ tsp freshly ground black pepper
Pinch Cayenne pepper
1 tsp salt
¼ cup pine nuts
¼ cup currants
1 Tbs extra virgin olive oil
For baking:
2 cups homemade or good quality prepared tomato sauce
1. Cut off most of the eggplants stems, then cut them in half, lengthwise. Using a small serrated knife, carefully make deep slits in the flesh side of each eggplant half. Make sure not to cut all the way through the skin.
2. Heat the 2 Tbs light olive oil in a large frying pan over medium-high heat. Add the eggplants in one layer, cut side down. Reduce the heat to medium-low and fry gently for about 15 minutes. The color of the skin will gradually change: this is the sign that the eggplants are cooking inside. Turn the eggplants and fry gently on the skin side for about 5 minutes longer. Transfer to a cutting board and let cool to room temperature.
3. Meanwhile, lightly toast the pine nuts in a toaster oven and cool to room temperature. Chop the onion and parsley coarsely in a food processor, and transfer into a bowl . Chop the meat finely and add to the bowl. Add the sumac, allspice, black pepper, Cayenne, salt and 1 Tbs olive oil, and mix well.
4. Once the eggplants are cool enough to handle, carefully remove the flesh, trying to get rid of as much seeds as you can. Chop the flesh coarsely and add to the meat., along with the toasted pine nuts and currants, and mix well.
5. Preheat the oven to 350F (175C). Pour the tomato sauce into a baking pan, large enough to place the eggplants in one layer.
6. Take about two tablespoons of the meat mixture and shape it into an oblong patty. Fill one eggplant shell and press gently. Place over the tomato sauce in the baking pan. Repeat with the rest of the eggplants.
7. Bake for 30 minutes, until the sauce is bubbling and the meat is cooked through. Serve warm.
A really colourful recipe, I love aubergines 🙂
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Thank you! 🙂
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I love cooking with eggplants! Nice recipe:)
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Thank you! I’m glad you liked the idea. 🙂
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I love eggplant and your dish look so yummy
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Thank you Amal. I finally found the mini eggplants and really liked how it turned out.
I plan to make your pickled mini eggplants soon…:)
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Wow where you find it on regular store or arabic one …I am looking forward for your pickles and happy Easter friend
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Actually I found them in an Asian store! They also have tiny white ones, which really looked like an egg. But I’ve decided to wait with those. I have too much already! 🙂
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Nice usually I got them from arabic store but it’s so far from the place I live ..
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Same here… 😦 At least I have a Turkish store nearby for spices and nuts, and and Israeli store for specialty Items, but they don’t have fruits and vegetables. So it was great to see it in the Asian store. 🙂
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you right .. I should open Arabic store near buy 🙂
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LOL good idea! 🙂
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Your recipe looks great! Happy Easter!
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Thank you. 🙂
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So many delicious ingredients all stuffed in those beautiful little eggplants! They look fantastic and sound delicious, Ronit. I’ll have to add this one on the “to try” list – I love my eggplant dishes after all 🙂
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Thank you Nancy!
Actually, making your tasty layered eggplant dish made me notice these little ones as well, which triggered memories of a dish I once ate in Turkey and one thing led to another…
These little eggplants absorbed the flavors beautifully and their size makes them perfect as an appetizer. I’m keeping this one on my “to make again” list… 🙂
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The meal looks innovative and fresh. I would love to have a serving. Enjoy the long weekend!
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Thank you Liz. 🙂
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I’d never thought to score the eggplant like that before sautéing them. Must try that. Do you ever soak them in salt before cooking? I’ve done it both ways; not sure I can tell the difference, although a lot of brown fluid is released when salting down slices and restacking them. Worth the trouble? Not sure.
Virtual hugs,
Judie
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Scoring helps quicker cooking of the eggplant flesh. It’s a great trick.
I didn’t salt these small eggplants, as they don’t have the bitterns some of the larger eggplants have. In this case, it’s worth it to soak them first.
I do salt the eggplant if I plan to fry them. It makes them soak way less oil than without. Check out the instructions in my recipe for Moussaka.
To sum it up, eggplants do require more work than most vegetables…. 🙂
Here’s the link for the Moussaka:
https://ronitpenso.wordpress.com/2013/03/02/a-fairly-low-fat-moussaka/
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This looks incredible ~ Makes my mouth water thinking about it! 🙂
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Thank you Andrea – I guess it’s “mission accomplished”… 🙂
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Such lovely flavours 🙂
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Thank you Elaine. 🙂
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Not a fan of eggplant? Is there such a person? Thankfully, I thoroughly enjoy them Ronit, and would find this recipe and its flavor combination to be fantastic. I, also, agree that grinding your meat is so much better than buying it already ground and packaged. Generally speaking, my cooking took a giant leap the day I bought my first meat grinder.
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Thank you John. Always value your opinion. 🙂
I agree – how can anyone not like eggplants?! Though the peppers or tomato variations are also a great option as well. I plan to make them soon. 🙂
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this looks so good Ronit! sigh…it’s 7 am here and I’m looking at this temptress! ;'( 🙂 #life
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Thank you Ayesha!
7 am? You have all day to gather the ingredients… 😀
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Good morning,
I hope you do not mind, but I have nominated you for a Sunshine Award. I am recognizing you as one of my favorite blogs. It is a fun way for people to learn about you and spread your blog name around. Please follow the link to my page http://thepinterestedparent.com/2014/04/23/sunshine-award-nomination/ and follow the instructions if you choose to accept. Thank you.
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Thank you for adding my blog to your list, and sorry for not participating. I find the awards procedures to be too time consuming…
I hope it will not deter you from keeping on enjoying my blog as much as I enjoy yours. 🙂
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Your eggplants have to be so good. I love all the ingredients…especially that you added sumac to the lamb mixture.
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Thank you Karen. I’m glad you liked the dish. 🙂
I agree about the sumac. It goes so well with lamb and really add a lot to the dish.
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I adore eggplants! This looks so chic & perfect for a fancy dinner.
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The dish is indeed very suitable for a fancy dinner, especially since it can be prepared in advance. I hope you’ll try it and enjoy the results. 🙂
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I love this recipe! I’m use to make stuffed eggplants, but sometimes the skin turn out too hard… next time I’ll try to cook them as you did here! thanks for sharing….
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Thank you Margherita, I’m glad to hear! 🙂
Precooking indeed helps with the skin, and also the fact that I’ve used very small eggplants. Their skin is not as thick as with the larger ones.
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Thanks a lot…. I’ll try to put your advice in use!
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Hi Ronit.
Love the recipes on your blog. My mum made stuffed eggplant when growing up except she stuffed hers with cubes of beef and baked them in the oven.
Thanks
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Thank you Shamim!
The combination of eggplant and meat is really great and your mother’s version sounds very tasty.
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Oh my Ronit! That’s exactly what I like! I do the same when comes to ground meat- buy it one piece first and ask the butcher to grind it for me. Fantastic recipe!
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Thank you Marta! So glad to hear. 🙂
We should indeed cook together – anytime you’re in New York… 🙂
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It’s very tempting you know😊
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God knows I mean it when I say…I WISH YOU LIVED NEXT DOOR TO ME!
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Thank you for such a nice compliment! 🙂
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It really looks mouthwatering
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Thank you! 🙂
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Loved your tasty recipe 🙂
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Thank you Priyabrataa. 🙂
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It looks like I didn’t see this when you first posted it. I’m happy someone else likes lamb as I don’t see a lot of recipes posted. Baby veggies are my favorite to work with especially bigger veggies like eggplants. When I had my big garden I always tried to grow the “minis”. Looks and sounds like a great recipe Ronit – always like sumac in a dish 🙂
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Thank you Judi, I’m glad you liked the recipe. It is one of my favorites and so great for easy entertaining. I do love lamb and now it’s getting colder, I use it more often. I love the more delicate flavor of the mini eggplants and glad that now they’re available at the store almost year-round.
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A lovely recipe Ronit and we get a lot of small eggplants here so ideal,it may persuade the non egg plant eaters in this house to try them…lol
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Thank you Carol, I’m glad you liked the recipe. It’s one of my favorites and I hope even the non eggplant eaters will enjoy it. 🙂
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He will because he loves lamb and I will sort of dress it up when I describe it and leave the eggplant bit out ..Just pop it in his mouth :)…lol
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lol Good thinking! 🙂
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This looks absolutely delicious
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Thank you! 🙂
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Wow, this looks very delicious. I love eggplants very much and thank you for this recipe! 🙂 Hang
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Thank you Hang, I’m glad you liked the recipe. It’s one of my favorite ways of using eggplant and I’m happy to share. 🙂
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Beautiful recipe! The stuffed aubergines look amazing!
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Thank you, I’m glad you liked the recipe. 🙂
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I’ve stuffed mini eggplants with ground beef and are yummy topped with some tomato sauce. Yours looks delicious!
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Thank you Joanne, I’m glad you liked the recipe. There are indeed so may versions for stuffed eggplants, and I haven’t had one I didn’t like! It’s so good! 🙂
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I adore eggplants and it was a staple vegetable growing up and my mom always included pine nuts in her stuffings. These look and sound special enough for the upcoming holidays! Love it!
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Thank you Marisa, I’m glad you liked the recipe. I too am a big fan of eggplants in any way of preparation. This dish is perfect for easy entertaining, as it can be prepared in advance. 🙂
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Oh wow, seriously delicious 👍🏻🤗
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Thank you Myra! It’s one of my most favorite eggplant dishes, so I’m glad you too liked it. 🙂
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Pinenuts and currants are a delicious addition to this dish..
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Thank you Krešo! I agree, the currants and pine nuts add a wonderful flavor here. Highly recommended! 🙂
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Heavenly. What a wonderful combination!
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Thank you Colleen! This dish is one of my favorites. Highly recommended!. 🙂
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The combination of ingredients and flavors sounds wonderful
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Thank you Sheryl, I’m glad you liked the dish. It is indeed very tasty and I make it often. 🙂
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I never thought of stuffing eggplant with lamb. A very interesting recipe Ronit. Thanks for sharing.
Ana💖
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Thank you Ana, I’m glad you liked the recipe. Lamb and eggplant go so well together. It’s worth tryig! 🙂
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Oh yum! This looks fantastic 🙂 If we weren’t stuck at sub-zero temperatures right now, I’d probably try to fire up hubbys Weber and pop them onto hot coals for dinner tonight~
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Thank you Diana, I’m glad you liked the recipe. Sorry to hear the weather is that bad. Guess you’ll have to wait for spring! 🙂
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Lamb and aubergine! The dish must be scrumptious!!
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Thank you! Lamb and eggplant indeed go so well together. Highly recommended! 🙂
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Ronit, I can’t tell you how excited I am by this recipe. Eggplants are one of my favourite things to eat and sumac is such a special spice. Another of my favourites. A fabulous combination of flavours. Absolutely can’t wait to try it. Fab post.
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Thank you Tracey, I’m glad you liked the recipe. I’m also a big fan of eggplants, and love sumac, especially with meat. So I wanted to combine them in one dish and it worked so well. I hope you too will enjoy this dish. I’ll be happy to hear your comments. 🙂
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Oh how delish! I adore eggpplant and these looks so tender.
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Thank you, I’m glad you liked the recipe. This dish will definitely please any eggplant fan. 🙂
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I love eggplants, this looks so yummy!
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Thank you Lynn, I’m glad you liked the recipe. 🙂
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wow this looks fantastic!
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Thank you Nisha, I’m glad you liked the dish. It was very tasty. 🙂
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