# Stuffed Eggplant

Classic baby eggplants hollowed and stuffed with a fragrant mixture of rice, walnuts, herbs, and warm spices, simmered in a tangy sumac-infused broth.

- Cuisine: Mediterranean
- Category: Dinner
- Diet: vegan, vegetarian
- Language: en

## Ingredients

- 12 whole baby eggplant
- 2 cup rice
- 3 tbsp sweet pepper paste
- 1 cup walnuts
- 1 bunch mint
- 4 clove garlic
- 3 tbsp pomegranate molasses
- 2 tsp cumin
- 1 tsp black pepper
- 1 tsp chili powder
- 4 tbsp olive oil
- 3 tbsp sumac
- 2 cup hot water
- 1 tsp dried rose petals (optional)
- 1 tsp salt

## Instructions

1. Remove the stem and core from each baby eggplant, scooping out the seeds to create a hollow cavity.
2. In a large bowl, combine the soaked rice, chopped walnuts, fresh mint leaves, crushed garlic, pepper paste, pomegranate molasses, cumin, black pepper, chili powder, and olive oil. Mix well to incorporate.
3. Soak the sumac in hot water to create a flavored liquid.
4. Stuff each eggplant with the rice mixture, leaving about 0.5 to 1 cm of space at the top for the rice to expand during cooking.
5. Strain the soaked sumac water into a separate bowl.
6. Arrange the stuffed eggplants in a large pan or pot. Add fresh mint leaves and dried rose petals on top for garnish.
7. In a small bowl, whisk together the pepper paste, cumin, chili powder, black pepper, and salt. Add this to the pan along with the strained sumac water and a drizzle of olive oil, ensuring the liquid reaches halfway up the eggplants.
8. Bring the pot to a boil on high heat, then reduce heat and simmer covered.

## Source

- Original video: https://www.youtube.com/watch?v=4i3h7ZM071c
- Creator: The Culinary Institute of America
- Recipe page: https://www.cliprecipe.com/recipe/3a7cf14f-19f8-4f85-b786-9908ebf33219
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt