Iranian Stuffed Aubergines with Coconut and Almond Sauce
Delight your taste buds with the exotic flavors of Iranian Stuffed Aubergines with Coconut and Almond Sauce—a dish that dazzles with its unique fusion of Persian spices and creamy, aromatic sauce. Perfectly roasted aubergine halves cradle a hearty filling of spiced ground meat, tender rice, and fresh parsley, while the luxurious coconut and almond sauce adds a velvety, nutty richness. The warm notes of cinnamon, turmeric, and cumin add depth, while the garnishes of cilantro and crunchy sliced almonds create a stunning finish. This elegant recipe is an ideal centerpiece for gatherings or a flavorful weeknight indulgence, and it’s ready in just over an hour. Serve warm for a truly unforgettable culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Aubergines (eggplants)
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 300 grams Ground beef or lamb
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 tablespoons Chopped fresh parsley
- 1 cup Cooked basmati rice
- 400 milliliters Coconut milk
- 3 tablespoons Ground almonds
- 1 tablespoon Fresh lemon juice
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 2 tablespoons for garnish Chopped fresh cilantro
- 2 tablespoons for garnish Sliced almonds
Instructions
Preheat your oven to 200°C (400°F).
Slice the aubergines in half lengthwise. Scoop out the flesh, leaving about a 1 cm border to create a shell. Reserve the scooped aubergine flesh and finely dice it.
Drizzle 2 tablespoons of olive oil over the aubergine halves, season with a pinch of salt, and place them cut-side up on a baking tray. Roast in the preheated oven for 20-25 minutes until slightly tender.
While the aubergines roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic, diced aubergine flesh, and a pinch of salt to the skillet. Cook for another 5 minutes until the aubergine softens.
Add ground beef or lamb to the skillet and cook, breaking up the meat with a spoon, until browned, about 8 minutes.
Stir in the ground cinnamon, turmeric, cumin, and black pepper. Cook for another minute to toast the spices.
Mix the cooked basmati rice and chopped parsley into the skillet. Adjust seasoning with salt and pepper, and remove the skillet from heat.
Remove the roasted aubergine shells from the oven and fill them generously with the cooked stuffing mixture.
Return the stuffed aubergines to the oven and bake for another 20 minutes at 200°C (400°F).
Meanwhile, prepare the coconut and almond sauce. In a small saucepan, combine the coconut milk, ground almonds, lemon juice, 1 teaspoon of salt, and optional red chili flakes. Bring to a gentle simmer over low heat, stirring occasionally, and cook for 5 minutes until slightly thickened.
Remove the aubergines from the oven and let them rest for 5 minutes. Spoon the warm coconut and almond sauce over each stuffed aubergine.
Garnish with chopped fresh cilantro and sliced almonds before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 81.9 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4951 mg | 105% | |
*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.
