These savory stuffed eggplants are filled to perfection with a hearty and meat-free combination of aromatic Mahatma® Basmati Rice, fresh herbs, spices and rich tomato sauce.
Preheat oven to 400°F. Cut each eggplant in half lengthwise.
Using a spoon, scoop out center of each eggplant half, leaving a 1/2-inch border around edges; reserve pulp. Sprinkle eggplant shells with salt. Transfer to baking tray, cut side down. Finely chop reserved eggplant pulp. Set aside.
In an ovenproof high-sided skillet set over medium heat, cook 1 tbsp oil and tomato paste, stirring constantly, for 1 minute. Stir in puréed tomatoes and broth; bring to boil. Transfer 3 cups tomato sauce to separate bowl; set aside. Add rice to remaining tomato sauce in skillet; bring to boil. Reduce heat to low; cover and cook for 15 to 18 minutes or until most of the liquid is absorbed.
In a separate large skillet set over medium heat, heat 1/4 cup oil; add eggplant pulp, onion and garlic. Cook for 5 to 8 minutes or until tender. Stir in paprika, cumin, coriander, allspice and cinnamon. Cook for 1 to 2 minutes or until well combined and fragrant. Season with pepper. Let cool slightly.
In a small bowl, stir together cilantro, mint and parsley. Reserve 2 tbsp; set aside. Stir remaining herbs and lemon juice into eggplant mixture.
Spoon reserved tomato sauce into the bottom of a 13×9-inch baking pan. Arrange eggplants, cut side up, on tomato sauce (sauce should come about halfway up sides of eggplants; add a splash of water if needed).
Drizzle with remaining olive oil; cover with foil and bake for 10 to 12 minutes or until eggplant has softened.
Mix together cooked rice with cooked eggplant mixture; spoon into eggplant shells. Bake uncovered for 10 to 12 minutes or until eggplant is tender.
Serve tomato sauce onto serving plates; arrange stuffed eggplants on top. Sprinkle with reserved cilantro mixture.
Serve with a garlicky tahini sauce to drizzle over top.
To make this dish completely vegan, use vegetable broth in place of chicken broth.
While stuffed vegetables, like stuffed peppers, are a wonderful way to get more nutrient-dense ingredients into your weekly meals, the filling is what really makes or breaks the dish. Our version of stuffed eggplants includes a hearty yet flavorful filling.
Ensure you start with great ingredients by simmering the aromatic basmati rice in a blend of pureed tomatoes and broth. Combine that with sautéed eggplant pulp, onion and garlic that has been seasoned with fragrant spices. Then, add the finishing touch of a final zesty herb combination of cilantro, mint and parsley with lemon juice.
If you haven’t made many recipes with eggplant, we’ll give you a few pointers to select the very best for this recipe.
Once you’ve got your eggplants, try them in other recipes like a Ratatouille Rice Dish.