Kibbeh-Stuffed Eggplant with Tomato and Tamarind Sauce

Kibbeh-Stuffed Eggplant with Tomato and Tamarind Sauce is a delicious Middle Eastern dish that combines the flavors of eggplant, kibbeh, tomato, and tamarind. This dish is perfect for those who love bold and savory flavors.
To make this dish, you will need the following ingredients:

For the Kibbeh:

- 1 cup bulgur wheat
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Salt and pepper to taste

For the Eggplant:

- 4 medium-sized eggplants
- 1/4 cup olive oil
- Salt and pepper to taste

For the Tomato and Tamarind Sauce:

- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tamarind paste
- Salt and pepper to taste
To start, preheat your oven to 375°F. Begin by preparing the kibbeh. In a large bowl, combine the bulgur wheat with enough water to cover it by 1 inch. Let it soak for 30 minutes, then drain and squeeze out any excess water.
Add the ground beef or lamb, onion, allspice, cinnamon, cumin, salt, and pepper to the bowl with the bulgur wheat. Mix well until everything is combined.
Next, prepare the eggplants. Cut off the stem and slice each eggplant in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/2-inch border around the edges. Brush the eggplant halves with olive oil and season with salt and pepper.
Fill each eggplant half with the kibbeh mixture, pressing it down firmly. Place the stuffed eggplants in a baking dish and bake for 45-50 minutes, or until the eggplants are tender and the kibbeh is cooked through.
While the eggplants are baking, prepare the tomato and tamarind sauce. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the cumin, coriander, paprika, cinnamon, allspice, ginger, and cardamom to the pan and cook for another minute, stirring constantly.
Add the diced tomatoes and tamarind paste to the pan and bring to a simmer. Cook for 10-15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
To serve, spoon the tomato and tamarind sauce over the stuffed eggplants. Garnish with fresh herbs, if desired.
This Kibbeh-Stuffed Eggplant with Tomato and Tamarind Sauce is a perfect combination of savory and tangy flavors. The eggplant is tender and flavorful, while the kibbeh adds a hearty and meaty texture. The tomato and tamarind sauce ties everything together with its bold and tangy flavor. This dish is perfect for a special occasion or a cozy dinner at home.
Type of dish: Middle Eastern
Main ingredients: Eggplant, Kibbeh, Tomato, Tamarind