Stuffed Eggplants With Ground Beef Recipe

Ingredients for 8 eggplants:

2 tablespoons Tea N spice's Raisin and Almond Seasoning for Rice

2 tablespoons Tea N spice's Baharat Seasoning for Rice and Meat

300 grams of ground beef

200 grams of dried fruit (plums, apricots, figs)

3 cloves garlic, peeled and crushed

1 teaspoon Baharat

2 teaspoons sesame seeds

Salt, black pepper

Chopped parsley

 Raw tehini for garnish

Ingredients for the sauce:

3/4 glass of red wine

1/4 cup Dates Syrup

For the final glaze: 3 tablespoons of Dates Syrup mixed with a little water

 

Ingredients for caramelized onions:

2 large onions cut into rings

2 tablespoons oil

2 tablespoons brown sugar

2 teaspoons balsamic vinegar, salt, black pepper

 

Preparation:

  1. Cut the edge of the eggplant and remove the inside. You can also cut the eggplant in half and remove the inside to make an eggplant bowl. 
  2. Chop the dried fruit, place in a bowl along with the meat and mix. Heat a little oil in a pan and fry the meat mixture for about 3 minutes, until the color changes, while crumbling it a little.

     3. Turn off the heat and add the crushed garlic cloves, 2 tablespoons of each       of Tea N spices Rice seasonings (you can add more cinnamon in addition, if you like), salt, pepper and chopped parsley. Allow the meat mixture to cool slightly before filling.

  1. Fill the eggplants with the mixture. Heat some oil in a large pot. Fry the stuffed eggplants until golden.
  2. Preheat the oven to a high heat (400 degrees). Place all the stuffing in the pan. Mix the red wine and sesame seeds, and pour over the eggplants. Cover with aluminum foil and bake for about 50 minutes. Remove the aluminum foil, pour the dates syrup glaze over the eggplants and bake for a few more minutes. , Until the eggplants are brown and shiny.
  3.  Caramelized onion: Heat the onion with the oil over a very low flame

About 15 minutes - 20 minutes, stirring occasionally, until onion is translucent. Add the brown sugar and vinegar and mix, continuing to cook for another ten minutes over a low flame.

Serving: Serve the stuffed eggplants, drizzle raw tehini over them and place around the caramelized onion, you can garnish with parsley leaves.

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