Stuffed Egg plant

Prep Time 45 mins
Cook Time 1 hr
Resting Time 15 mins
Total Time 2 hrs
Course Entree, Main Course
Cuisine Arabic, Lebanese, Middle Eastern
Servings 6 people
Calories 617 kcal


  • 12 small eggplants
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 pound ground beef
  • 1 tsp 7 spice
  • 2 tsp salt divided
  • ¼ tsp pepper
  • cups Lundberg short grain brown rice
  • 1 large tomato cut into 12 chunks

Tomato Broth

  • 2 tbsp olive oil
  • 6 ounces tomato paste
  • 1 tomato chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 garlic cloves pressed
  • 4 cups water


  • Cut off the stalks of the eggplant. Using a knife, apple corer or veggie drill, carefully hollow out the eggplant and remove the flesh without puncturing the outside of the eggplant. You can reserve the flesh for another recipe.
  • Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients. Transfer the rice mixture to a bowl.
  • To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium. Add the tomato paste, chopped tomatoes and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the water and bring mixture to a boil. Lower heat to a simmer, while stuffing the eggplant.
  • Using a small spoon or your hands, fill the hallowed out inside of each eggplant with the rice stuffing. Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. Then stuff a tomato chunk on top to seal the eggplant and prevent the stuffing from coming out when cooked. Repeat with the remaining eggplant. If you have any leftover stuffing, you can cook it with water.
  • Transfer the stuffed eggplant to the deep pot and bring mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook.
  • Serve the stuffed eggplant warm with the sauce on top.


Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of ground beef, you can use lamb or a combination of the two.
  • Instead of brown rice, you can use short grain white rice, which is more common.
  • Instead of 7 Spice, you can use Allspice or cinnamon.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Hey Nice To meet you!

Anita is an Indian Chef, Cookery teacher & food blogger. Her mission is to simple educate and share just how simple, healthy and tasty Indian cooking can be. She is often seen at food festivals and cookery schools demonstrating her passion for cooking to make it fun and interesting, sharing her food stories.

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