Jordanian Cheese-stuffed Eggplant

Jordanian Cheese-stuffed Eggplant Recipe - Vegetarian Delight from Jordan

Region / culture: Jordan | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Jordanian Cheese-stuffed Eggplant is a delicious and savory dish that combines the flavors of eggplant, mushrooms, tomatoes, and cheese. This recipe is perfect for a special dinner or gathering with friends and family.

History

This recipe has its roots in traditional Jordanian cuisine, where eggplant is a popular ingredient in many dishes. The combination of cheese and vegetables stuffed inside the eggplant creates a flavorful and satisfying meal.

Ingredients

2 (1 lb (454 g)) eggplants
1 medium onion, chopped
2 cloves garlic, minced
0.25 cup olive oil
8 oz (227 g) mushrooms, thinly sliced
2 medium tomatoes, cut into wedges
1 cup salted peanuts
1.5 cup soft bread crumbs
2 tbsp snipped parsley
0.5 tsp salt
0.5 tsp ground marjoram
0.5 tsp ground oregano
0.67 cup grated parmesan cheese

How to prepare

Cut the eggplants lengthwise into halves.
Cut out and cube enough eggplant from the shells to measure about 4 cups, leaving a 0.5-inch wall on the side and bottom of each shell. Reserve the shells.
Cook and stir the eggplant cubes, onion, and garlic in oil in a 10-inch skillet over medium heat for 5 minutes.
Add the remaining ingredients except for the reserved shells and cheese.
Cover and cook over low heat for 10 minutes.
Place the eggplant shells in an ungreased shallow pan and spoon the peanut mixture into the shells.
Sprinkle cheese over the filled shells.
Bake uncovered at 350°F (177°C) until the eggplant is tender, for 30 to 40 minutes.

Variations

Add ground lamb or beef to the filling for a meatier version of this dish.
Substitute different types of cheese, such as feta or mozzarella, for a unique flavor twist.
Add chopped nuts or dried fruits to the filling for added texture and sweetness.

Cooking Tips & Tricks

Make sure to cut the eggplant carefully to create a sturdy shell for stuffing.

- Cooking the eggplant cubes, onion, and garlic in oil before adding the other ingredients helps to enhance the flavors of the dish.

- Be sure to cover the skillet while cooking the filling to ensure that the vegetables are cooked through and tender.

- Sprinkling cheese over the filled eggplant shells adds a deliciously cheesy topping that melts and browns in the oven.

Serving Suggestions

Serve the Jordanian Cheese-stuffed Eggplant with a side of rice or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Baking the stuffed eggplant in the oven ensures that the eggplant is cooked through and tender.

- Covering the skillet while cooking the filling helps to steam the vegetables and lock in their flavors.

Ingredient Substitutions

Use zucchini or bell peppers instead of eggplant for a different twist on this recipe.

- Substitute breadcrumbs for the soft bread crumbs if needed.

Make Ahead Tips

You can prepare the filling for the Jordanian Cheese-stuffed Eggplant ahead of time and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve the stuffed eggplant on a platter garnished with fresh parsley or a sprinkle of paprika for a colorful and appetizing presentation.

Pairing Recommendations

Pair this dish with a glass of red wine, such as a Merlot or Cabernet Sauvignon, for a perfect complement to the rich flavors of the cheese and vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin A: 15% DV

Vitamin C: 20% DV

Calcium: 15% DV

Iron: 10% DV

Alergens

Contains peanuts and dairy (cheese)

Summary

This dish is a good source of protein, vitamins, and minerals, but it is also high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Jordanian Cheese-stuffed Eggplant is a flavorful and satisfying dish that combines the rich flavors of eggplant, mushrooms, tomatoes, and cheese. This recipe is perfect for a special dinner or gathering with friends and family. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was during a trip to Jordan many years ago, when I stumbled upon a small local market in Amman. The bustling streets were lined with vendors selling all sorts of goods, from fresh produce to handmade crafts. As I wandered through the maze of stalls, a particular aroma caught my attention. It was the smell of spices and herbs, mingling together in perfect harmony.

Curious, I followed my nose until I came across a small food stand run by a friendly elderly woman. She was busy cooking up a storm, and the delicious scent wafting from her pots and pans was irresistible. I struck up a conversation with her, and she told me she was making a traditional Jordanian dish called Cheese-stuffed Eggplant. Intrigued, I watched as she expertly sliced and stuffed the eggplants with a mixture of cheeses, herbs, and spices. The whole process was like a beautiful dance, each step carefully executed with precision and care.

As the woman cooked, she shared stories of her family and the generations of women before her who had passed down this recipe. She spoke of the importance of preserving culinary traditions and the joy of sharing food with loved ones. I could see the love and pride in her eyes as she spoke, and I knew I had stumbled upon something truly special.

After observing her prepare the dish, I asked if she would be willing to share the recipe with me. To my delight, she agreed and began to recount the ingredients and steps in meticulous detail. She explained the importance of using fresh, high-quality ingredients and the significance of each spice and herb in the dish. It was a recipe that had been perfected over generations, a labor of love that brought families together around the dinner table.

With the recipe written down in my notebook, I thanked the woman for her generosity and bid her farewell. As I left the market that day, I knew that I had discovered a treasure trove of culinary knowledge that would stay with me for years to come.

Back home, I couldn't wait to recreate the Cheese-stuffed Eggplant recipe in my own kitchen. I gathered all the ingredients and set to work, following the instructions I had carefully transcribed. The aroma that filled my kitchen as the dish cooked was intoxicating, transporting me back to that bustling market in Amman.

When the dish was finally ready, I took a bite and was instantly transported to a world of flavor and tradition. The eggplant was tender and flavorful, the cheese melted perfectly, and the spices danced on my taste buds. It was a dish that spoke of history and heritage, a taste of Jordanian culture that I was proud to have discovered.

Since that fateful day in the market, I have made Cheese-stuffed Eggplant countless times for my family and friends. Each time, I share the story of how I learned the recipe and the memories of that trip to Jordan. It has become a beloved dish in my household, a symbol of the power of food to bring people together and connect us to our roots.

As I sit here, reminiscing about that day in Amman, I am filled with gratitude for the kind woman who shared her recipe with me. It is a gift that I will cherish and pass down to future generations, just as she did for me. The recipe for Cheese-stuffed Eggplant is more than just a dish – it is a piece of history, a taste of tradition, and a reminder of the beauty of culinary heritage. And for that, I am eternally thankful.