Eggplant Stuffed with Almonds Currants and Rice
Delight your taste buds with this Mediterranean-inspired recipe for Eggplant Stuffed with Almonds, Currants, and Rice. Perfectly roasted eggplant shells are filled with a fragrant mixture of fluffy white rice, toasted slivered almonds, sweet currants, and aromatic spices like cumin and cinnamon. The natural creaminess of the eggplant, combined with the crunch of almonds and the burst of sweetness from currants, creates a harmonious blend of flavors and textures. A simple yet flavorful tomato paste sauce enhances the dish, making it a comforting yet elegant vegetarian main course. Serve it straight from the oven, garnished with fresh parsley, for a wholesome meal that’s as beautiful as it is delicious. Perfect for weeknight dinners or special gatherings, this stuffed eggplant dish is a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 medium eggplants
- 4 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 2 cups cooked white rice
- 0.5 cup slivered almonds
- 0.25 cup currants
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.25 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 cup water
Instructions
Preheat your oven to 375°F (190°C).
Slice each eggplant in half lengthwise. Using a spoon, scoop out the flesh leaving about 1/4 inch of the shell intact. Reserve the scooped flesh for the filling.
Brush the eggplant shells lightly with 2 tablespoons of olive oil. Place them cut side up on a baking sheet and bake for 20 minutes, or until just tender. Remove from the oven and set aside.
Finely chop the reserved eggplant flesh and set it aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Dice the onion and mince the garlic, then sauté them in the skillet until they are softened and fragrant, about 5 minutes.
Add the chopped eggplant flesh to the skillet and cook for another 5-7 minutes until softened.
Stir in the cooked rice, slivered almonds, currants, ground cumin, ground cinnamon, salt, and black pepper. Mix well to combine.
Add the chopped parsley and stir until evenly distributed. Taste and adjust the seasoning if needed.
Fill each eggplant shell with the rice mixture, packing it gently.
In a small bowl, whisk together the tomato paste and water to create a sauce. Pour it over and around the stuffed eggplants in the baking dish.
Cover the baking dish with aluminum foil and bake for 25 minutes at 375°F (190°C).
Remove the foil and bake for an additional 5-10 minutes, or until the tops are slightly golden and the sauce has thickened.
Serve the stuffed eggplant hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.4 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
