Description
Rice stuffed eggplant is a warm and aromatic dish filled with North African-inspired flavors. Roasted eggplants are filled with a spiced rice and vegetable mixture, then topped with tangy candied lemon peels and optional creme fraiche for a deeply satisfying vegetarian main.
Ingredients
- 2 personal-sized Italian eggplants
- 1 cup cooked rice
- 3 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, thinly sliced
- 5 garlic cloves, roughly chopped
- 5 plum tomatoes, cut into bite-sized pieces
- 1 teaspoon Himalayan salt
- ¼ cup white wine
- 10 strands saffron
- Sumac, for finishing
- Creme fraiche or sour cream, optional for serving
- Candied pickled lemon peels:
- 1 lemon
- ½ cup granulated sugar
- ½ cup apple cider vinegar or rice vinegar
- ½ cup water
- ½ teaspoon salt
- ½ teaspoon ground cumin
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Cut a deep slit in each eggplant without slicing through. Drizzle 1 tsp olive oil into each slit and rub any excess on the skin.
- Roast eggplants for 40 minutes until soft. Let cool slightly and reduce oven to 350°F (175°C).
- Heat 2 tbsp olive oil in a pan over medium heat. Add onion and salt; cook for 10 minutes until soft and golden. Add garlic and cook 30 seconds.
- Deglaze with white wine, then add tomatoes and saffron. Cook 5–10 minutes until saucy.
- Scoop flesh from roasted eggplants, leaving a thin shell. Chop the flesh and add to the pan with rice. Stir and cook for 2–3 minutes to combine.
- Fill eggplant shells with rice mixture. Drizzle with remaining olive oil and bake at 350°F for 35–45 minutes.
- To make candied lemon peels, peel lemon into strips. In a saucepan, combine sugar, vinegar, water, salt, and cumin. Simmer with peels for 15 minutes until translucent. Set aside.
- Serve stuffed eggplants topped with optional creme fraiche, candied lemon peels, a drizzle of syrup, and a pinch of sumac.
Notes
- Omit creme fraiche for a vegan version.
- Use any cooked rice—white, basmati, or brown.
- Preserved lemon peel can replace candied peels.
- To prevent eggplant collapse, leave a thin layer of flesh and nestle tightly in pan while baking.
- Pre-roast and fill eggplants ahead for easy assembly before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Dish
- Method: Oven Roasted
- Cuisine: North African
Nutrition
- Serving Size: 1 stuffed eggplant
- Calories: 430
- Sugar: 14g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 5mg
