Syrianvegetarianvia groq
Syrian Stuffed Eggplant
A flavorful eggplant dish from Syria, stuffed with a mix of spices and pilaf, and baked to perfection.
⏱50 min🍽4 servings📊medium
🥕
Ingredients
- ●2 medium Eggplant
- ●1 cup Syrian pilaf
- ●1/4 cup Sour cream
- ●1/4 cup Chopped fresh parsley
- ●to taste Salt
- ●to taste Black pepper
- ●1/2 teaspoon Ground allspice
- ●1/4 teaspoon Ground cinnamon
👨🍳
Instructions
- 1
1. Preheat the oven to 375°F (190°C).
- 2
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/2 inch thick.
- 3
3. In a large mixing bowl, combine the pilaf, sour cream, parsley, salt, black pepper, allspice, and cinnamon. Mix well.
- 4
4. Stuff each eggplant shell with the pilaf mixture, dividing it evenly.
- 5
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
- 6
6. Bake for 30-40 minutes, or until the eggplants are tender and the filling is heated through.
- 7
7. Serve hot, garnished with additional parsley if desired.