Stuffed eggplants in oil recipe

Recipe for stuffed eggplants in oil in our easy arab recipes collection.

Recipe ingredients

• 32 ounces small and long eggplants
• 1/4 cup finely chopped fresh mint leaves
• 1/2 cup finely chopped onion
• 32 ounces finely chopped tomatoes
• 2 cups finely chopped parsley
• 1 cup olive oil and vegetable oil mixture
• 1/2 cup short grain rice
• 1 teaspoon salt, as desired
• 1/2 cup lemon juice
• A dash of ground white pepper
• 2 medium potatoes cut into slices
• 1 teaspoon pomegranate thickened juice, optional
• 1 1/2 cups water or to cover 3 cm above the stuffed eggplants
• A dash of ground allspice
• A dash of ground cinnamon

How to make stuffed eggplants in oil

• Filling:
  • Rub onions with salt.
  • Mix rice with onion, mint, tomato and parsley.
  • Stir in 1/2 quantity of lemon juice, 1/2 quantity of olive oil, salt and spices.
• Roll each eggplant between your hands to make hollowing out eggplants easier.
• Cut off eggplants stem ends, using a sharp knife.
• Hollow using an apple corer or a special zucchini corer, removing the pulp and leaving a 3/4 cm thick wall. Be careful not to pierce walls.
• Fill eggplants with filling. Do not over stuff. Reserve filling stock.
• Pour 1/2 cup of oil and arrange potato slices at the bottom of a pot.
• Lay side by side stuffed eggplants over the potato slices.
• Invert a plate on top of eggplants.
• Add lemon juice, filling stock, pomegranate juice, water and oil.
• Bring to a boil on high heat.
• Cover, reduce heat and simmer for one hour or until tender.
• Serve cold garnished with potato slices.

• 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
• Strained lentils

• Pomegranate juice
• Raw kibbi
• Rice with fresh broad beans
• Rice with truffles
• Rice with vegetables
• Roasted lamb
• Raisin drink
• Stuffed eggplant with yoghurt

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