Spiced Rice-Stuffed Eggplant With Yogurt Sauce Recipe

About this recipe

A hearty vegetarian dinner featuring roasted eggplant stuffed with a fragrant spiced rice mixture, topped with a refreshing yogurt sauce and crunchy pistachios.

Ingredients

• 50G Picard Chopped Flat Parsley
• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Kg Yellow/White Onion 1kg
• - Filippo Berio Garlic Flavoured Olive Oil
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• 150G Fage Total 0% Greek Strained Yoghurt With Honey
• - Sunita Lemon Juice Organic
• - Schwartz Paprika
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• - Natco Ground Cinnamon 100g
• 500G White Pearl Italian Pudding Rice 500g

Instructions

1. 1. Preheat oven to 400°F. Cut each eggplant in half lengthwise through the stem. Score the flesh of the eggplant in a crosshatch pattern, cutting almost to, but not through, the skin. Drizzle the eggplant flesh evenly with 1 1/2 tablespoons of olive oil and sprinkle with 3/4 teaspoon of kosher salt. Place the eggplant halves, cut sides down, on a parchment paper-lined baking sheet. Roast in the oven until tender and lightly browned, about 30 minutes.
2. 2. Remove the eggplant from the oven and let cool for 10 minutes. Scoop out the flesh, leaving a 1/2-inch-thick border. Chop the scooped-out eggplant flesh and set aside.
3. 3. In a small bowl, stir together the yogurt, lemon juice, and 1/4 teaspoon of kosher salt. Cover and chill until ready to use.
4. 4. Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the yellow onion and cook, stirring occasionally, until tender, about 4 to 5 minutes. Add paprika, ground cumin, ground coriander, and ground cinnamon to the onion, and cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat.
5. 5. In a medium bowl, combine the cooked onion mixture, chopped eggplant flesh, hot cooked white rice, 1 tablespoon of fresh parsley, and the remaining 1/2 teaspoon of kosher salt. Stir until well combined.
6. 6. Divide the rice mixture evenly among the hollowed-out eggplant halves and place them back on the baking sheet. Bake at 400°F until the eggplant is browned and the filling is set, about 15 to 20 minutes.
7. 7. Drizzle the stuffed eggplant halves with the yogurt sauce and sprinkle evenly with pistachios and the remaining 1 tablespoon of fresh parsley. Serve warm.