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Stuffed Mideastern eggplant
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Stuffed Mideastern Eggplant

This is one of my favorite eggplant dishes. You can skip the meat if you prefer vegetarian and if you can’t find pomegranate seeds, just drizzle with pomegranate molasses. The recipe for this follows.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • Coconut or olive oil
  • 1 medium eggplant
  • ½ lb. Ground lamb turkey, or beef (optional)
  • 1/3 cup chopped onion
  • 1/3 cup chopped bell pepper
  • 3 cloves minced garlic
  • 1 tsp. Turmeric
  • ½ tsp. Cinnamon
  • ½ tsp. Coriander
  • ½ tsp. Cumin
  • ½ tsp. Paprika
  • ½ cup pistachio or pine nuts
  • Pomegranate seeds or pomegranate molasses for garnish
  • Crumbled feta

Instructions

  1. Preheat oven to 375 degrees. Insert a knife to make small slits around the eggplant. Roast in the oven for 20 -25 minutes until it gives when you push on the sides. Cool and cut in half.  Remove inner pulp keeping the skin intact. Chop pulp into bite-size pieces.
  2. Add enough oil to lightly coat the bottom of a sauté pan, add ground meat, onions, spices, and bell pepper. Sauté until meat is cooked through and onions and peppers are softened. Add garlic and eggplant chunks. Cook for another 3-4 minutes.
  3. Coat the bottom of a baking pan with oil, place intact eggplant shells inside. Fill with stuffing, and top with feta and nuts. Bake at 350 until heated through and cheese is softened. Garnish with pomegranate seeds and enjoy.