lebanese-style stuffed eggplant
I suspect most of you think it has been pretty quiet around here because we’re crazed, sleep-deprived and wholly consumed with nuzzling and, well, you wouldn’t be completely off-mark, minus the crazed part. But mostly it has been quiet around here because we’ve been trying to use any downtime we can spare to take Jacob out as much as possible, as much to maintain our own sanity as his. And let me tell you, this two-week old has been everywhere: , , and today he even made it to the . He’s been to two parks, been carted around with , caught a and even hit a farmers market, where he attempted to make off with an eggplant before we intervened. Who knew 11-day olds could already have such wayward ways?
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Some of those eggplants ended up in this dish, which if I had been the kind of person who froze trays of meals before the baby came, this would have been a perfect candidate. Instead, we ate it at once, and greedily. I hadn’t stuffed eggplants before — just
- ,
- ,
- and
- — but I’m officially converted. I loved the way as the walls softened, the eggplant flesh became part of the dish. This is no hard and fast recipe; you can tweak it any way you see fit, swapping the ground meat, changing the spices, adding more vegetables — have fun with it. But do make it. I see th
- 6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
- 1/2 cup long-grain or jasmine rice
- 1/4 cup olive oil
- 3 tablespoons pine nuts
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups chicken stock or reduced-sodium chicken broth
- 1 (14 1/2-oz) can diced tomatoes in juice
- 3/4 lb ground lamb or beef chuck (not lean)
- 1 teaspoon ground allspice
- 1/2 lemon
- 3 tablespoons chopped flat-leaf parsley