Stuffed eggplant with yoghurt recipe

Recipe for stuffed eggplant with yoghurt in our easy arab recipes collection.

Recipe ingredients

• 32 ounces small eggplants
• 14 ounces minced meat
• 1/2 cup fried pine nuts
• 1 cup tomato juice or paste
• 2 tablespoons pomegranate thickened juice
• 1 cup water
• 1 teaspoon salt, as desired
• A dash of ground black pepper
• A dash of ground cinnamon
• 4 cups yoghurt
• 6 cloves garlic crushed with a dash of salt
• 2 toasted pitta bread
• 2 cups vegetable oil, for frying the eggplants
• 2 tablespoons butter, for frying minced meat
• 2 tablespoons melted butter for garnishing

How to make stuffed eggplant with yoghurt

• Fry minced meat in butter then add peppers and salt.
• Mix well on low heat for 10 minutes. Put aside.
• Roll eggplant on a surface, so that hollowing would be easier.
• Wash eggplants well. Remove stem ends.
• Hollow out with an apple corer. Wash well again. Drain.
• Mix fried meat and half the quantity of pine nuts.
• Fill eggplants with meat mixture.
• Fry stuffed eggplants in oil then put aside.
• Put tomato juice in a pan then add water, pomegranate and salt. Stir to mix.
• Add stuffed eggplants to tomato mixture. Bring to a boil.
• Lower heat and leave for 40 minutes or until tender and 1/2 cup of the liquid is left.
• Cut toasted pita bread into small pieces.
• Put in a heavy based plate. Add eggplants and liquid.
• Mix yoghurt with garlic then add them to plate.
• Sprinkle fried pine nuts and butter over yoghurt.
• Serve hot. You can garnish this dish also with minced meat.

• Stuffed eggplants in oil
• Seasoned brains
• Stuffed swiss chard leaves in oil
• Stuffed grape vine leaves in oil
• Spinach pies
• Spinach with fried kibbi balls soup
• Sour lentil soup
• Saudi arabian rice

• Plum stew
• Pomegranate juice
• Raw kibbi
• Rice with fresh broad beans
• Rice with truffles
• Rice with vegetables
• Roasted lamb
• Raisin drink

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