Turkish Stuffed Eggplant with Spicy Lamb and Rice

Name: Turkish Stuffed Eggplant with Spicy Lamb and Rice
Yield: makes 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 1 small poblano pepper, seeded and diced; 2 large garlic cloves, minced; 6–8 ounces ground lamb, or a combination of lamb and beef; 1 teaspoon salt; 1/2 teaspoon Aleppo pepper, or 1/4 teaspoon cayenne; 1/4 teaspoon each ground cinnamon, allspice, and cumin; 1 cup diced tomatoes, canned or fresh (peeled and seeded); 1 tablespoon tomato puree; 1/4 cup Chicken Stock (p. 206), lamb stock, beef stock, or water; 2 cups cooked rice; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh dill, optional; 1/4 cup olive oil; 2 teaspoons fresh lemon juice; 1/2 teaspoon paprika or Aleppo pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon salt, plus additional for salting the eggplant if necessary; 2 medium to large eggplants (about 2 pounds total); Cooked eggplant; Lamb and rice filling; 1/4 cup Cheesy Bread Crumb Topping (p. 42), or plain dry bread crumbs moistened with a little olive oil

December 14, 2011

Aaaaahhh, Mediterranean comfort food! Think of this as a heady, warmly spiced alternative to your mom’s stuffed bell pepper. The baked eggplant flesh becomes a tender bed for the luscious meat and rice filling, and the whole is so succulent and moist that no sauce is needed. Some chilled sliced cucumber and onion with olive oil and vinegar would be a good starter or side dish.

Cooks' Note

After you’ve made this recipe once, you may want to embellish the filling a bit with some additional ingredients, such as toasted pine nuts, artichoke hearts, or a handful of lightly soaked currants. Or you may want to vary the herbs with oregano, cilantro, or mint. I’ve also added some small cubes of feta cheese.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.