Rice stuffed eggplant

Categories: Passover recipes, Rice Recipes, Rosh hashana, Side dishes, Tisha b'av recipes, Vegan recipes, Vegetarian recipes

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Rice stuffed eggplant
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Rice stuffed eggplant

What a treat! It’s hard to describe how delicious this is. You’ll simply have to make it to believe it.
You won’t even miss the meat.
Delicious and addictive! Great for lunch or dinner.
Don’t forget to tell us how it came out, ok? You’ll definitely want to make it again. It’s one of the best things I’ve made and went straight into the recipe binder.

Makes 4 servings


2 long eggplants
1/2 cup uncooked rice
or 3 cups cooked rice
3/4 cup water
1 medium sweet potato
6 mushrooms
1 small onion

For the sauce:
1 onion
2 cloves of garlic
2 cups water
100 grams tomato paste
1 tsp sugar
1/3 spicy green pepper
3/4 Tbsp sweet paprika
1/2 tsp turmeric
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)


1. Preheat an oven to 180°C.

2. Slice the eggplants lengthwise. Line a baking tray with parchment paper, grease the paper and arrange the eggplant slices side by side. Drizzle with oil and sprinkle with salt. Bake for 30 minutes until the eggplant is golden and soft.

3. Bring a pot of water to a boil and cook the sweet potato until it is soft and then mash it. Chop the onion and sauté until golden. Chop the mushrooms and sauté with the onion for two minutes, and add to the sweet potato.

4. To prepare the rice:
Heat a pan with 1 Tbsp of oil and add the add the rice. Give it a stir and add salt and water. Bring to a boil, cover and lower the heat. Cook for 18 minutes. Keep covered for another 10 minutes.

5. Add the rice to the sweet potato and stir until well combined. Make a kebab shape with the mixture and place at the tip of every eggplant slice, then roll. Once all the eggplant rolls are ready, refrigerate for half an hour.

**You can do all these steps a day before**

6. Heat a large pan with 3 Tbsp of oil, chop the onion and sauté until it starts to go golden. Chop the pepper and add to the onion. Slice the garlic and add to onion. Sauté for another minute, then add the other ingredients and cook for 5 minutes.

7. Add the eggplants with the seam side facing down. The sauce should reach 3/4 of the height of the eggplants. If necessary, add water. Cook for around 20 minutes, occasionally basting the eggplant with the sauce.

The bottom line:
Roast the eggplants in the oven, mix the mashed sweet potato with the cooked rice, add the sautéed onion and mushrooms, make kebab shapes and stuff the eggplant slices. Make the sauce and cook the stuffed eggplant in it for 20 minutes.

Good to know…
You don’t need two eggplants but sometimes eggplant slices will tear or are too small so I like to have some extra slices handy. You’ll only need 1.5 eggplants but it also depends on the size of the eggplant. I highly recommend preparing the recipe in stages, it’s easier than doing it all on the same day.  This recipe takes time but it’s totally worth it.
You can use leftover rice here.

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