Description
Lebanese Stuffed Eggplants is a flavorful and comforting Middle Eastern dish featuring roasted eggplants filled with a spiced mixture of sautéed eggplant flesh, onions, and bell peppers. It is served with a refreshing cucumber yogurt sauce and garnished with toasted pistachios and chili flakes, making a perfect main course or side that embodies traditional Lebanese flavors.
Ingredients
Eggplants and Seasoning
- 4 small to medium eggplants
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp za’atar
- 8 tbsp olive oil
Filling
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion – finely chopped
- 4 garlic cloves – minced
- 1 red bell pepper – cut into strips
- 1/2 tsp ginger powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp chopped parsley – plus more for serving
Yogurt Sauce
- 1 cup full fat Greek yogurt
- 2 Persian cucumbers – finely diced
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 small garlic clove – minced
Serving and Garnish
- Basmati rice and/or naan (for serving)
- Chopped toasted pistachios (for garnish)
- Chili flakes (for garnish)
Instructions
- Preheat and Prepare Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise and carefully score the flesh in a diamond pattern without piercing the skin. Place the eggplants cut side up on a lined baking sheet. Drizzle them generously with olive oil, then season with salt, black pepper, and za’atar. Roast in the oven for 30 to 35 minutes until the eggplants are tender and slightly golden.
- Prepare Vegetables and Herbs: While the eggplants roast, dice the reserved roasted eggplant flesh, finely chop the onion, mince the garlic, slice the red bell pepper into strips, and chop the parsley. Set these aside for the filling.
- Sauté Aromatics: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, about 2 minutes.
- Cook Filling Mixture: Add the diced roasted eggplant flesh and red bell pepper strips to the skillet. Season the mixture with ginger powder, ground cumin, ground coriander, cinnamon, nutmeg, salt, and black pepper. Cook everything together for about 10 minutes, stirring occasionally, until the vegetables have softened and the spices are fragrant. Stir in 1 tablespoon chopped parsley and then remove from heat.
- Stuff Eggplants: Once the eggplants are roasted, gently mash their centers with a spoon to create wells for the filling. Spoon the prepared vegetable and spice filling evenly into each eggplant half.
- Bake Stuffed Eggplants: Cover the stuffed eggplants with aluminum foil to prevent drying out. Return them to the oven and bake for an additional 20 minutes until the eggplants are very tender.
- Prepare Yogurt Sauce: In a bowl, combine the full-fat Greek yogurt, finely diced Persian cucumbers, lemon juice, chopped parsley, salt, black pepper, and minced garlic clove. Mix well and chill in the refrigerator until ready to serve.
- Finish and Serve: Remove the eggplants from the oven and let them rest for about 5 minutes. Garnish with additional chopped parsley, toasted pistachios, and chili flakes for a touch of crunch and heat. Serve warm alongside the chilled yogurt sauce, with basmati rice or naan bread.
Notes
- To ensure even cooking, select eggplants of similar size.
- Za’atar adds a unique Middle Eastern flavor, but you can substitute with a mix of thyme, sesame seeds, and sumac if unavailable.
- For a vegan version, replace butter with additional olive oil and use dairy-free yogurt for the sauce.
- Toasting pistachios enhances their flavor and adds a crunchy texture garnish.
- Adjust chili flakes to taste for desired spiciness.
- This dish pairs wonderfully with fluffy basmati rice or warm naan bread to soak up the delicious juices.
