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Monday, March 22, 2010

GastronomicGallivant: Lebanese Stuffed Eggplants With PineNuts N Raisins

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When my parents visited me a couple of weeks ago, they b(r)ought me plenty of baby eggplants along with a boatload of vegetables. Normally I stuff the eggplants in the same way that I know, either with dry gravy or kadai gravy.But this time I decided to try a Lebanese version(with pine nuts and raisins) that I have been wanting to for quite sometime after I saw it in the Gourmet magazine last year. I was so sad when Conde' Nast decided to close this wonderful magazine after 70 years.Boohoo.I was/am a big fan of the magazine and now even more so after trying this recipe from its August 09 edition. The recipe in the magazine uses lamb and nuts but I tried a vegetarian version with plenty of changes and it was such a big hit in the house.Scroll down to see the recipe.
Ingredients:
  • Baby Eggplants - 15#s
  • Olive Oil - 4 tbsp
For the Stuffing:
  • Onion - 1, small
  • Long Grain Rice - 1/2 cup, cooked
  • Pine Nuts - 3 tbsp
  • Pinto Beans - 7 oz( about half a can), roughly smashed  [or] Ground Lamb - 1/4 cup
  • Cracked Pepper - 1/2 tsp
  • Salt - a dash
  • Raisins - 2 tbsp
For the Gravy:
  • Onion - 1, big, roughly chopped
  • Roma Tomatoes - 3, very ripe, roughly chopped
  • Ginger - 1/2 inch
  • Cilantro - 1/4 cup chopped
  • Garlic - 2, cloves, fine diced
  • Dry Red Chilli - 2 [or] Red Pepper Flakes, as needed
Procedure:
  • Dry roast the pine nuts and set aside.
  • Gravy: In a deep skillet, heat a tbsp of oil and saute the garlic, onions,Red chilli and ginger until the onions are browned. Add the tomatoes and fry until they lose the raw smell. Switch off the stove and add the chopped cilantro. Grind and set aside.
  • Cut a small portion of the eggplants at the bottom. Hollow out the eggplants using apple corer leaving the crown intact.
  • Don't discard the insides of the eggplants. Dice finely using a food processor and add it to the stuffing ingredients.
  • Stuffing: Heat a tbsp of oil in the same skillet and add the ingredients under the "Stuffing" one by one in the same order except the nuts and raisins, along with the diced insides of the eggplant. (If using Lamb, saute until the lamb is partially cooked.)
  • Switch off stove,add the raisins and the pinenuts. Cool the mixture.
  • Stuff the cooled mixture into the hollowed eggplants.
  • Heat the remaining oil in the skillet and add the stuffed eggplants. Fry them gently taking care not to squish the stuffing for a couple of minutes.
  • Pour the ground gravy and cook with lid on for 45 minutes or so.
  • Serve hot with flavored rice,Fried Rice,plain rice or even by itself. 
Enjoy!
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38 comments:

  1. I love eggplants and this lebanese stuffed eggplants looks simply yumm:) mouthwatering clicks!

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  2. Very yummy prep deary...... Those egg plants look so cute.... & ELEGANT!!!!!!

    Ash....
    (http://asha-oceanichope.blogspot.com/)

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  3. Very nice.. quite an interesting recipe!

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  4. such droolworthy clicks..too good presentation..love the one with carved ones.

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  5. I somehow dont get eggplant very regularly in my supermarket, nor are we big fans of the same..but from the pic..this sure looks yum..

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  6. Never tasted eggplant this way...looks too good n nice pic

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  7. wow ... scooping out the seeds and stuffing with filling is awesome idea. This way stuffing never goes out.
    amazing recipe . Thanks for posting it .

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  8. Eggplants are definitely one of my favorite veggies! I love both teh vegetarian and lamb stuffing you have here..sound so flavorful.

    And YES isn't it sad that gourmet is gone!

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  9. Terrific!!! Such an awesome recipe...loved it..yummy!!!

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  10. excellent recipe...Bookmarked..sure to please a crowd

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  11. Your curry looks fantastic and intresting!! never made this way..got to try soon!!

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  12. beautiful presentation! Very very interesting and am sure tasting. I would totally go with the lamb!

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  13. Mmmm, eggplant! I've been seeing a lot of this around lately, and I'm loving the recipes. This one looks great, and the eggplant looks beautiful! We don't have pretty eggplant around here like that. I love that you didn't discard the insides, but that you instead used it in the same recipe!

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  14. An absolutely delish way to gorge on eggplant,love ur recipe n stuffings too......i love ur tweaks and yeah will hope that we come by loads of gourmet recipes thru u :-)))
    have a fantastic day sweety....

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  15. Thanks for your comment on my blog....eggplant curry looks tempting...nice presentation...

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  16. Love eggplants and the dish seems very creative with sweet and savory components in it.

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  17. This recipe is superb,I love the innovative filling and gravy too.It looks so delicious and absolutely devine.

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  18. Wow such and interesting and delicious eggplant recipe...the stuffing sounds so good, just divine overall :)

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  19. looks delicious... eggplants are my favorite!!!

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  20. Wow! that is such a unique and interesting dish.Filling looks awesome and nice presentation
    Deepa
    http://hamareerasoi.blogspot.com/

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  21. This is really yummy recipe.. wish to try this. Truely tempting.

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  22. awesome dish! i'm not much for lamb so i welcome your substitution. i'll have to try this asap!

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  23. So glad you shared this recipe! This looks like an excellent way to use eggplants.

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  24. It is wonderful that you tried this recipe! It is a big success I can tell! Love that dish although in my community we prepare it a bit differently, still delicious as yours.

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  25. I love brinjals....
    Stuffed brinjal looks perfect and delicious ...
    Nice tempting clicks :-)

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  26. Please collect your gift from my blog!! dear.

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  27. Woooow,,superb recipe with egg plant,,looks delicious n yummyyy,,, thanks for sharing dear,,, take care n keep smiling.

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  28. I love eggplants and this is on my must try list!

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  29. wow super tempting version of stuffed eggplants...loved this lebanese style...so tempting pics n superb recipe

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  30. Wow! That's a treat. Lovely. Glad to follow you.

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