Middle Eastern-Style Stuffed Eggplant

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup kashk
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped almonds
• 2 lemons, juiced

Method

1. 1Preheat the oven to 400°F (200°C). Tightly wrap a large baking sheet with foil, creating a lip to contain the eggplant slices.
2. 2Brush both sides of the eggplant slices with the olive oil and season with salt. Place them on the prepared baking sheet in a single layer.
3. 3Roast in the preheated oven for 30-40 minutes, or until the eggplant slices are tender and lightly caramelized.
4. 4While the eggplant is roasting, heat a small skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until lightly browned and fragrant.
5. 5Stir in the garlic, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.
6. 6Transfer the eggplant slices to a plate to cool. In a large bowl, combine the cooked onion mixture, kashk, parsley, mint, and almonds.
7. 7Stuff each eggplant slice with a generous portion of the filling, mounding it slightly in the center.
8. 8Drizzle the eggplant slices with lemon juice and serve immediately.

Nutrition per serving