Lebanese Style Stuffed Aubergine

Ingredients for Lebanese Style Stuffed Aubergine

• 6 (5- to 6-inch long) bambino (also called Baby Bell) aubergines (about 170g each)

• 120ml long-grain or jasmine rice

• 60ml olive oil

• 3 tablespoons pine nuts

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped

• 475ml chicken stock or reduced-sodium chicken broth

• 1 (400g) can diced tomatoes in juice

• 350g lamb mince or beef chuck (not lean)

• 1 teaspoon ground allspice

• 1/2 lemon

• 3 tablespoons chopped flat-leaf parsley

Hollow out each aubergine with a melon-ball cutter, working from bottom end and leaving about 1/3 inch aubergine flesh along interior walls.

Rinse rice in a sieve under cold water until water runs clear. Drain well.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 120ml onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoons salt, and 1/4 teaspoons pepper to skillet and simmer, uncovered, while stuffing aubergine.

Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoons pepper to bowl with onion mixture and mix well with your hands.

Stuff aubergine with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed aubergines to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test).

If sauce is watery, transfer aubergine to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed aubergine to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.