Savory Vegetarian Stuffed Eggplant with Brown Rice
Indulge in a wholesome and flavorful dish with our Savory Vegetarian Stuffed Eggplant. This recipe brings together tender eggplant, hearty brown rice, and a blend of aromatic spices and fresh herbs. The addition of golden raisins and walnuts adds a delightful contrast of textures and flavors. While this dish requires some preparation, the rich and satisfying taste is well worth the effort. Additionally, these stuffed eggplants freeze beautifully, making them a perfect make-ahead meal.
6
Servings
320
Calories
13
Ingredients
Ingredients
eggplant
3 (medium, sliced lengthwise)
canola oil
3 tablespoons
vidalia onion
1 (medium, chopped)
garlic cloves
3 (small, pressed)
carrots
3 (small, shredded)
brown rice
3 cups (cooked)
golden raisins or currants
1/2 cup
walnuts
1/2 cup (chopped)
fresh mint
2 tablespoons (chopped)
fresh parsley
2 tablespoons (chopped)
lemon juice
2 tablespoons
cinnamon
1/2 teaspoon
salt
1/2 teaspoon
Instructions
1
1. Preheat your oven to 350 degrees F (175 degrees C).
2
2. Place the eggplant halves face down in a shallow pan with a little water, and simmer for about 10 minutes until the flesh is tender.
3
3. Allow the eggplants to cool slightly, then carefully scoop out the pulp, leaving a 1/2 inch shell. Reserve the pulp for the stuffing.
4
4. In a large skillet, heat the canola oil over medium heat. Add the reserved eggplant pulp, chopped onion, and pressed garlic. Sauté for approximately 5 minutes until the onion is translucent.
5
5. Stir in the shredded carrots, cooked brown rice, golden raisins or currants, chopped walnuts, mint, parsley, lemon juice, cinnamon, and salt. Cook for an additional 5 minutes, stirring frequently.
6
6. Spoon the prepared mixture evenly into the eggplant shells. At this point, you may choose to wrap and freeze the stuffed eggplants for future use.
7
7. To enjoy immediately, place the stuffed eggplants in a baking dish and bake in the preheated oven for about 20 minutes, until heated through.
8
8. Serve warm, optionally accompanied by plain yogurt for an added touch of creaminess.
Nutrition Information
16g
Fat
43g
Carbs
6.7g
Protein
6g
Fiber
100mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Savory Vegetarian Stuffed Eggplant with Brown Rice?
It is a wholesome vegetarian dish featuring tender eggplant shells filled with a hearty mixture of brown rice, carrots, golden raisins, and walnuts.
How many servings does this recipe provide?
This recipe yields 6 servings.
What oven temperature is required for baking?
The oven should be preheated to 350 degrees F (175 degrees C).
How do you prepare the eggplant before stuffing?
Simmer eggplant halves face down in a shallow pan with water for 10 minutes, then scoop out the pulp leaving a 1/2 inch shell.
What type of rice is recommended?
The recipe specifically calls for 3 cups of cooked brown rice.
Can I use currants instead of golden raisins?
Yes, the recipe suggests using either 1/2 cup of golden raisins or currants.
Are there nuts in this recipe?
Yes, the recipe includes 1/2 cup of chopped walnuts for added texture and flavor.
Is this recipe suitable for freezing?
Yes, these stuffed eggplants are freezer-friendly and make an excellent make-ahead meal.
How long does the final baking process take?
The stuffed eggplants should be baked for about 20 minutes until heated through.
What are the primary herbs used for seasoning?
The recipe uses 2 tablespoons each of fresh chopped mint and fresh chopped parsley.
How many calories are in one serving?
Each serving contains approximately 320 calories.
What is the protein content per serving?
Each serving provides about 6.7g of protein.
Is this recipe high in fiber?
Yes, each serving contains 6g of dietary fiber.
How much sodium is in each serving?
There is 100mg of sodium per serving.
What kind of onion should I use?
The recipe calls for 1 medium Vidalia onion, chopped.
How many eggplants are needed?
You will need 3 medium eggplants, sliced lengthwise.
What is the fat content per serving?
Each serving contains 16g of fat.
Are there any suggested toppings for serving?
The recipe suggests serving the dish warm with an optional dollop of plain yogurt for creaminess.
How many garlic cloves are required?
The recipe uses 3 small, pressed garlic cloves.
How do I prepare the carrots for the stuffing?
You should use 3 small carrots that have been shredded.
Is there cinnamon in this dish?
Yes, 1/2 teaspoon of cinnamon is included to add a savory-sweet aromatic profile.
What type of oil is used for sautéing?
The recipe uses 3 tablespoons of canola oil.
How long should I sauté the onions and eggplant pulp?
Sauté them for approximately 5 minutes until the onion is translucent.
Does the recipe include lemon juice?
Yes, 2 tablespoons of lemon juice are added to the stuffing mixture.
How much salt is used in the recipe?
The recipe calls for 1/2 teaspoon of salt.
What is the carbohydrate count per serving?
There are 43g of carbohydrates in each serving.
Is there any cholesterol in this recipe?
The provided nutritional information indicates there is no cholesterol.
When do I add the cooked brown rice to the mixture?
Stir the rice in after the onions and eggplant pulp have sautéed, along with the other stuffing ingredients.
What is the preparation for the walnuts?
The 1/2 cup of walnuts should be chopped before being added to the mix.
Can I prepare this dish immediately or must I freeze it?
You can bake and enjoy it immediately or choose to wrap and freeze it for later use.