Stuffed Dried Eggplants And Peppers Recipe

There’s something super satisfying about taking a bunch of dried eggplants and peppers, and transforming them into a mouthwatering vessel for an aromatic, spiced rice filling—it’s like unlocking a delicious secret with every bite.

I enjoy making recipes that meld together bright tastes and fragrant spices, and my stuffed eggplant and pepper is no exception. This dish offers a delightful balance of sweet and savory notes—thanks to the complementary flavors of the eggplant and pepper, and their stuffing of rice, onions, and pine nuts, with nutty, earthy flavors enhanced by the addition of pomegranate molasses.

Dried fruits contribute to the balancing act and, along with more substantial additions, give this dish a well-deserved vegetarian protein star. And if you aren’t totally convinced, let me add one more thing: this eggplant and pepper dish is rich in antioxidants.

Stuffed Dried Eggplants And Peppers Recipe Ingredients

• Dried Eggplants: Low in calories, rich in fiber, aids digestion.
• Dried Peppers: Antioxidant-rich, adds slight sweetness and heat.
• Rice: Provides carbohydrates, offers a filling base.
• Olive Oil: Heart-healthy fats, enhances flavors.
• Pine Nuts: Source of protein, adds a nutty taste.
• Currants/Raisins: Natural sweetness, rich in antioxidants.
• Tomato Paste: Concentrated flavor, adds umami.
• Pomegranate Molasses: Adds sweet-tart depth, optional.
• Allspice: Warm spice flavor, rich aroma.
• Fresh Dill/Parsley: Refreshing garnish, adds brightness.

Stuffed Dried Eggplants And Peppers Recipe Ingredient Quantities

• 10 dried eggplants
• 10 dried peppers
• 1 cup rice
• 1 onion, finely chopped
• 1/2 cup olive oil
• 2 tablespoons pine nuts
• 2 tablespoons currants or raisins
• 1 tablespoon tomato paste
• 1 tablespoon pomegranate molasses (optional)
• 1 teaspoon allspice
• 1 teaspoon ground black pepper
• 1 teaspoon cinnamon
• 1 teaspoon dried mint
• 1 tablespoon sugar
• Salt, to taste
• 2 cups hot water or broth
• Juice of 1 lemon
• Fresh dill or parsley, for garnish

How to Make this Stuffed Dried Eggplants And Peppers Recipe

1. Wash the dehydrated eggplants and peppers with cold water. Submerge them in hot water for approximately 30 minutes, until they become tender. Remove them from the water and let’s set them aside.

2. In a saucepan, warm half of the olive oil over medium heat. Toss in the chopped onion and sauté until it is transformed into something translucent.

3. Incorporate the pine nuts and currants or raisins and cook for another 2-3 minutes, until the pine nuts are toasty.

4. Put the rice in the pan and let it receive high heat for 5 minutes, stirring often so it doesn’t brown, until the rice looks more like glass than grain.

5. Combine the tomato paste, allspice, black pepper, cinnamon, dried mint, and sugar in the pot. Stir everything together and cook for 2 minutes more, making sure that the rice is thoroughly coated and mixed with the spices.

6. Add 1 cup of hot water or broth, and salt to taste. Cook until the liquid is absorbed, about 10 minutes. Remove from heat and let cool slightly.

7. # Stuffed Eggplant and Peppers with Rice

Carefully stuff each soaked eggplant and pepper with the rice mixture, leaving a little room for the rice to expand during cooking.

8. In a big pot, place the filled veggies, open side toward you. Pour in the rest of the hot water or broth and drizzle with the remaining olive oil.

9. Put a lid on the pot and let it warm slowly on low heat. Keep it on for about 45 to 60 minutes. The goal is to get the vegetables tender and the rice cooked all the way through.

10. Prior to serving, drizzle lemon juice and garnish it with either fresh dill or parsley. The dish can be served warm or at room temperature. Enjoy!

Stuffed Dried Eggplants And Peppers Recipe Equipment Needed

1. Large bowl
2. Saucepan
3. Wooden spoon or spatula
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Pot with lid
8. Ladle or spoon for stuffing
9. Citrus juicer (optional for lemon juice)

FAQ

• Q: How should I prepare the dried eggplants and peppers before stuffing?A: Place the dried eggplants and peppers in hot water for about 20-30 minutes until they are rehydrated and soft.
• Q: Can I use fresh eggplants and peppers instead of dried ones?A: You can use fresh vegetables, but they will change the flavor and texture. Use fresh vegetables that correspond in type to the recipe. Or, if you have the dry kind, use that.
• Q: What can I substitute for pomegranate molasses if I don’t have any?A: If you don’t have lemon juice and honey, you can use a bit of them, or just leave them out altogether. They add a sweet, sour flavor that is fitting for the dish but not strictly necessary.
• Q: Is there a way to make this dish vegan?The recipe is already vegan as given, using olive oil in place of any animal fat.
• Q: Can I prepare this dish in advance?A: Certainly! It is something you can make a day ahead. It frequently has a better flavor profile after sitting a day or two, when the flavors really have a chance to meld.
• Q: How do I store leftovers?A: Store leftover portions in the refrigerator, in an airtight container, for no more than 3 days. When ready to eat, reheat them gently on the stovetop or in a microwave, before serving.
• Q: What is the best accompaniment for this dish?A: To accompany the stuffed vegetables’ rich flavors, serve with either plain yogurt or a salad of mixed greens.

Stuffed Dried Eggplants And Peppers Recipe Substitutions and Variations

Chopped dried apricots or cranberries can be used in place of currants or raisins.
If you do not have pomegranate molasses on hand, substitute it with an equal parts mixture of balsamic vinegar and honey or with lemon juice and honey.
If you can’t find pine nuts, try either chopped walnuts or almonds.
You can substitute fresh mint for dried mint, using these amounts: 1 teaspoon dried mint = 1 tablespoon fresh mint.
Replace olive oil with vegetable oil or melted butter.

Pro Tips

1. Prep Tip for Dried Vegetables To enhance the flavor of the dried eggplants and peppers, consider adding a tablespoon of vinegar or lemon juice to the soaking water. This not only tenderizes them further but also infuses a subtle tang.

2. Rice Parlance Prior to using the rice, rinse it thoroughly under cold water until the water runs clear. This removes excess starch, ensuring the rice cooks up fluffy and separate rather than sticky.

3. Toasting for Depth When sautéing the pine nuts, let them reach a light golden brown for an added depth of flavor. Make sure to keep an eye on them, as they can burn quickly.

4. Spice Adjustment If you’re a fan of aromatic spices, feel free to increase the quantities of allspice and cinnamon slightly. This can give the dish a richer, more robust flavor profile.

5. Broth Over Water If possible, use a flavorful vegetable or light chicken broth instead of water for cooking the rice stuffing and later simmering the stuffed vegetables. This will intensify the overall flavor of the dish.