Stuffed Eggplant Recipe – Middle Eastern Ground Meat & Pine Nut Delight

Last Updated on 6 months ago by Neha Deshmukh

Stuffed Eggplant Recipe – Middle Eastern Ground Meat & Pine Nut Delight

Hey everyone! Today, I’m sharing a recipe that’s been a real family favorite – Stuffed Eggplant. It’s a beautiful dish packed with flavour, and honestly, it’s way easier to make than it looks. I first stumbled upon a version of this when travelling, and I’ve been tweaking it ever since to get it just right. It’s a little bit of work, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

This Stuffed Eggplant isn’t just delicious; it’s a whole experience. The tender eggplant, the savoury meat filling, the tangy yogurt sauce… it’s a symphony of textures and tastes! It’s perfect for a special occasion, a cozy family dinner, or even a potluck. Plus, it’s a fantastic way to impress your friends with a little bit of Middle Eastern flair.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 3 pita breads
• 6 mini eggplants
• 300 gm ground meat (beef or lamb)
• 1 small onion
• 2 garlic cloves
• 0.25 cup pine nuts
• 3 ripe tomatoes
• 1 tbsp tomato paste
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups yogurt
• 2 tbsp tahini sauce
• 1 lemon
• 2 garlic cloves
• Fresh parsley, for garnish
• Toasted nuts, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are my little kitchen secrets:

• Mini Eggplants: These are key! They’re the perfect size for stuffing and have a lovely, delicate flavour. Look for firm, shiny ones.
• Pine Nuts: Don’t skip these! They add a wonderful nutty flavour and texture to the meat filling. Toasting them lightly brings out their flavour even more.
• Tahini Sauce: Good quality tahini is essential for that creamy, tangy yogurt sauce. Make sure it’s smooth and pourable.
• Regional Variations in Meat Choice – Beef vs. Lamb: Traditionally, lamb is used in many Middle Eastern versions of this dish. However, beef works beautifully too, especially if you prefer a milder flavour. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the pita bread. Cut the pita breads into pieces and fry or toast them until they’re nice and crispy. Set them aside – we’ll need them later for layering.
2. Now for the eggplants. Carefully create little pockets in the mini eggplants. Sprinkle them with salt and let them sit for about an hour. This helps draw out some of the moisture and prevents them from getting soggy. After an hour, give them a good rinse and pat them dry. Then, deep fry them until they’re tender and golden brown.
3. Time for the filling! Heat the olive oil in a pan and sauté the chopped onion and garlic until they’re softened and fragrant. Add the ground meat and season with salt and pepper. Cook until the meat is browned all over. Stir in the toasted pine nuts and set the filling aside.
4. Stuff each fried eggplant with the delicious meat mixture. Don’t be shy – pack it in there! Arrange the stuffed eggplants to one side.
5. Let’s make the tomato sauce. Chop the ripe tomatoes and cook them in a pan with the tomato paste, salt, and pepper until the sauce has thickened. Add the stuffed eggplants to the tomato sauce and let them simmer gently for about 10 minutes, allowing the flavours to meld.
6. While the eggplants are simmering, whip up the yogurt sauce. In a bowl, combine the yogurt, tahini sauce, lemon juice, minced garlic, salt, and pepper. Give it a good stir and let it sit for about 15 minutes to allow the flavours to develop.
7. Finally, it’s time to assemble! Layer the fried bread, tomato sauce (without the eggplants), yogurt sauce, and top with the stuffed eggplants. Garnish with a sprinkle of fresh parsley and some toasted nuts.

Expert Tips

• Don’t overcrowd the pan when frying the eggplants. Fry them in batches to ensure they get crispy and evenly cooked.
• Taste as you go! Adjust the seasoning in the meat filling and tomato sauce to your liking.
• If you’re short on time, you can use pre-made tomato sauce, but homemade always tastes best.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ground meat for cooked lentils or finely chopped mushrooms. It’s surprisingly delicious!
• Gluten-Free Adaptation: Just make sure your pita bread is gluten-free. There are some great gluten-free options available these days.
• Spice Level: If you like a little heat, add a pinch of chili flakes to the meat filling or tomato sauce.
• Festival Adaptations: This dish is often made during Ramadan and Eid. My aunt always adds a touch of cinnamon to the meat filling during these celebrations!

Serving Suggestions

This Stuffed Eggplant is fantastic on its own, but it also pairs well with a side of fluffy rice or a fresh salad. A dollop of extra yogurt sauce never hurts either!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

1. What is the best way to prevent the eggplants from becoming soggy?

Salting the eggplants and letting them sit for an hour is the key! This draws out excess moisture. Also, don’t overcrowd the pan when frying.

2. Can I make the tomato sauce and yogurt sauce ahead of time?

Absolutely! Both sauces can be made a day or two in advance and stored in the refrigerator. This will save you time on the day of cooking.

3. What kind of meat is traditionally used in this dish?

Lamb is the traditional choice, but beef is a perfectly acceptable and delicious substitute.

4. Can I bake the stuffed eggplants instead of frying them?

Yes, you can! Brush the stuffed eggplants with olive oil and bake them in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until they’re tender and golden brown.

5. What is the origin and history of this stuffed eggplant dish?

Stuffed eggplants are popular throughout the Middle East and Mediterranean regions, with variations found in countries like Turkey, Greece, and Egypt. It’s a dish with a rich history, often associated with festive occasions and family gatherings.

6. How can I adjust the tanginess of the yogurt sauce?

Add more or less lemon juice to adjust the tanginess to your liking. A little bit of honey can also balance out the acidity if needed.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you give it a try!