"Eggplants stuffed with rice and veggies"
Eggplant Yalanji
5
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Prep time 45mins
Cook time 2hrs 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 20 small Eggplants
- 2 large Onions
- 2 tablespoons Sunflower Oil
- 4 bunches chopped Parsley
- 3 medium diced Tomatoes
- 2 cups Jasmine Rice
- 1 tablespoon Dry Mint
- 1 tablespoon Sumac
- 1 tablespoon Mild Pepper Paste
- 1 tablespoon Pomegranate Paste
- Salt & Pepper
- 2 tablespoons Tomato Paste
- 1 tablespoon Pomegranate Paste
Method
Step 1
Wash and soak the jasmine rice for 10 minutes. I use jasmine rice, instead of calorie rice (Mahashy) in this recipe because it tastes better and the jasmine rice expands in the eggplants. Sauté the onions in the oil over the stovetop. Add all the other ingredients in the order they’re listed and mix well, ensuring not to over-mix because the rice will crack to pieces. Set aside and let cool.
Step 2
In the meantime, core the eggplants. Stuff them using the rice mixture.
Step 3
Heat up ~4 cups of water over the stove top on medium heat. Add the tomato and pomegranate paste. Drop the eggplants in the pot, cover with a small plate (to keep the eggplants in the and from floating to the to), and then the lid. Cook for 2-2&1/2 hours or until well done. Test one to make sure it’s soft and edible.