Eggplant Stuffed With Almonds Currants And Rice Recipes

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EGGPLANTS STUFFED WITH LAMB, RICE, AND CURRANTS



Eggplants Stuffed with Lamb, Rice, and Currants image

A small amount of ground lamb adds a lot of flavor to this dish, which is further enhanced by the meatiness of the eggplant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h25m

Number Of Ingredients 12

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, chopped
3 ounces ground lamb (90 percent lean)
Coarse salt and freshly ground pepper
1 2/3 cups chicken stock
1 cup short-grain brown rice
3 tablespoons dried currants
4 small eggplants (about 8 ounces each)
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint, chopped
Finely grated zest of 1 lemon
Garnish: chopped fresh parsley and mint,and finely grated lemon zest

Steps:

  • Preheat oven to 400 degrees. Heat 2 teaspoons oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, breaking it up with a wooden spoon. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 minutes. Add stock, rice, and currants. Bring to a simmer. Cover, and transfer to oven on lowest rack. Cook for 1 hour and 20 minutes.
  • Meanwhile, slice eggplants in half lengthwise; brush each cut side with 1/4 teaspoon oil. Roast, cut sides up, on a rimmed baking sheet on top oven rack until centers are soft and tops are browned, about 40 minutes. Let cool.
  • Gently scrape eggplant flesh into a large bowl, reserving skins. Stir in lamb-rice mixture, chopped herbs, and lemon zest. Divide stuffing among eggplant skins. Garnish with more herbs and lemon zest.

Nutrition Facts : Calories 376 g, Cholesterol 15 g, Fat 9 g, Fiber 11 g, Protein 12 g, Sodium 335 g

EGGPLANT STUFFED WITH ALMONDS, CURRANTS AND RICE



Eggplant Stuffed with Almonds, Currants and Rice image

Make and share this Eggplant Stuffed with Almonds, Currants and Rice recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons curry powder
1 1/4 lbs tomatoes, peeled,seeded and chopped
2 teaspoons tomato paste
4 teaspoons olive oil
1/2 medium onion, minced
1/2 cup long-grain rice
1 cup hot water
3 tablespoons dried currants
2 medium eggplants, unpeeled,stems cut off,halved lengthwise (flask variety - about 1 lb each)
5 tablespoons olive oil
1/2 cup slivered almonds
2 tablespoons pine nuts
2 tablespoons cilantro, coarsely chopped
2 teaspoons fresh spearmint, chopped (or 1 tsp dried, crumbled)

Steps:

  • For sauce: Heat oil in large saucepan over low heat.
  • Add garlic and cook, stirring occasionally, until soft, about 30 seconds.
  • Add curry powder and stir 30 seconds.
  • Mix in tomatoes and season.
  • Bring to boil, reduce heat to low and cook until tomatoes are very soft, stirring occasionally, about 30 minutes.
  • Mix in tomato paste.
  • Puree in processor until smooth.
  • Adjust seasoning.
  • (can be prepared 1 day ahead) For pilaf: Heat 4 tsps olive oil in medium skillet over low heat.
  • Add onion and cook until soft, stirring frequently, about 10 minutes.
  • Add rice and stir until milky white, about 2 minutes.
  • Add water, currants and season to taste.
  • Bring to boil, stir, and cover.
  • Reduce heat to low and cook until tender, about 18-20 minutes.
  • Remove from heat, do not open, and let stand for 10 minutes.
  • Preheat oven to 450F.
  • Lightly grease shallow baking dish large enough to hold 4 eggplant halves.
  • Make 1/8 inch deep cut around edge of each eggplant.
  • Score 3 times down center.
  • Arrange eggplants cut side up in dish.
  • Sprinkle surface with salt and 2 tblsps olive oil.
  • Bake until eggplant is tender when pierced with knife, about 25-30 minutes.
  • Cool slightly.
  • Remove eggplant pulp from skins using spoon; do not pierce skin.
  • Coarsely chop pulp and add to pilaf.
  • Taste and adjust seasoning.
  • (can be prepared 1 day ahead. Cover skins and pilaf and refrigerate. Bring to room temperature before continuing.).
  • Heat 2 tblsps olive oil in small skillet over medium-low heat.
  • Add almonds and pine nuts and a pinch of salt.
  • Stir until nuts are toasted a light-brown, about 2 minutes.
  • Stir into pilaf with cilantro and spearmint.
  • Preheat oven to 350F.
  • Oil baking dish.
  • Place eggplants, cut side up onto dish.
  • Spoon pilaf into shells.
  • Sprinkle with remaining 1 tblsp oil.
  • Bake until hot, about 15 minutes.
  • Reheat sauce, stirring frequently.
  • Divide sauce among 4 plates and top with eggplant.

Nutrition Facts : Calories 562.7, Fat 39, SaturatedFat 4.8, Sodium 39, Carbohydrate 50.7, Fiber 14.2, Sugar 16.4, Protein 9.9

ALMOND CURRANT RICE



Almond Currant Rice image

Her Almond Currant Rice is 9-year-old Whitney's favorite. "Stirring in the almonds and currants at the last minute is a snap, and we love the flavor," Felicia says. "You can substitute your favorite dried fruits and nuts if you like."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 cups uncooked instant rice
2 tablespoons butter
1/4 teaspoon salt
1/4 cup chopped toasted almonds
1/4 cup dried currants

Steps:

  • Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.

Nutrition Facts : Calories 303 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 209mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE



Turkish Stuffed Eggplant with Spicy Lamb and Rice image

Categories     Bread     Sauce     Lamb     Rice     Side     Bake     Eggplant

Yield makes 4 servings

Number Of Ingredients 26

Lamb and Rice Filling
1 tablespoon olive oil
1 small onion, diced
1 small poblano pepper, seeded and diced
2 large garlic cloves, minced
6-8 ounces ground lamb, or a combination of lamb and beef
1 teaspoon salt
1/2 teaspoon Aleppo pepper, or 1/4 teaspoon cayenne
1/4 teaspoon each ground cinnamon, allspice, and cumin
1 cup diced tomatoes, canned or fresh (peeled and seeded)
1 tablespoon tomato puree
1/4 cup Chicken Stock (p. 206), lamb stock, beef stock, or water
2 cups cooked rice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill, optional
Eggplant
1/4 cup olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon paprika or Aleppo pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt, plus additional for salting the eggplant if necessary
2 medium to large eggplants (about 2 pounds total)
To Assemble
Cooked eggplant
Lamb and rice filling
1/4 cup Cheesy Bread Crumb Topping (p. 42), or plain dry bread crumbs moistened with a little olive oil

Steps:

  • Lamb and Rice Filling
  • Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
  • Eggplant
  • Preheat the oven to 400°F.
  • Combine all the ingredients except the eggplants in a small bowl.
  • Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
  • To Assemble
  • With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.

SICILIAN STUFFED EGGPLANT



Sicilian Stuffed Eggplant image

Another recipe from my Woman's Day cookbook. No meat in this recipe -- it combines the chopped eggplant with golden raisins, pine nuts and parmesan cheese. Sounds delicious!

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

2 eggplants (small to medium size - 1 1/2 lbs. each)
1 1/2 teaspoons salt
3 tablespoons olive oil
1 cup onion, finely chopped
1 tablespoon fresh garlic, minced
2/3 cup breadcrumbs (packaged, plain)
1/2 cup golden raisin
1/4 cup pine nuts (or slivered almonds)
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, minced
2 tablespoons fresh lemon juice

Steps:

  • Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
  • Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
  • Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

EGGPLANT WITH ALMONDS



Eggplant with Almonds image

This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!

Provided by melinda

Categories     Side Dish     Vegetables     Eggplant

Time 1h35m

Yield 4

Number Of Ingredients 13

2 large eggplants, cut into cubes
salt
¼ cup olive oil
1 large onion, minced
2 cloves garlic, minced
1 cup whole almonds, skin removed
2 cups cherry tomatoes, halved and seeded
4 mint leaves, sliced
2 tablespoons white wine
2 tablespoons white sugar
salt
½ teaspoon chili powder
½ cup chopped fresh parsley

Steps:

  • Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
  • When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 37.2 g, Fat 32.4 g, Fiber 15.3 g, Protein 11.7 g, SaturatedFat 3.4 g, Sodium 22.5 mg, Sugar 16.1 g

YUMMY STUFFED EGGPLANT WITH MEAT AND RICE



Yummy Stuffed Eggplant with Meat and Rice image

Make and share this Yummy Stuffed Eggplant with Meat and Rice recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs small eggplants or 2 medium eggplants
salt and pepper
1 -2 tablespoon tomato paste
4 cloves garlic, halved
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/2 cup long-grain rice, rinsed and drained
salt & freshly ground black pepper
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 medium onion, finely chopped
1/2 lb lean ground beef
2 tablespoons chopped parsley
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons slivered almonds, toasted (optional)

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.

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