Entree: Turkey – Turkish-Style Stuffed Eggplant with Apricot, Pistachio and Chickpea Pilaf

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 2 large globe eggplants (about 1 1/2 lb / 680 g total)
- 2 cups (360 g) basmati rice, rinsed
- 2 cups (480 ml) vegetable stock
- 2 cups (12 oz / 340 g) cooked chickpeas, approx. 12 oz (340 g) total
- 3/4 cup (105 g) dried apricots, chopped
- 3/4 cup (90 g) shelled pistachios, chopped
- 1 medium onion, finely chopped (about 1 cup / 100 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 3 tbsp (45 ml) olive oil
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Halve eggplants lengthwise and score flesh in a diamond pattern, brush with 1 tbsp (15 ml) olive oil and sprinkle with a pinch of salt. Roast cut-side down on a baking sheet 25–30 minutes until tender. Scoop out flesh leaving a 1/4-inch (6 mm) shell; chop the scooped flesh and reserve.
2. In a saucepan, bring 2 cups (480 ml) vegetable stock to a boil. Add rinsed basmati rice and 1/2 tsp (3 g) salt; reduce heat, cover and simmer 12–15 minutes until tender. Fluff and set aside.
3. Heat remaining 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté chopped onion until translucent, 6–8 minutes. Add garlic, chopped roasted eggplant flesh, tomato paste, cumin, cinnamon and allspice; cook 2–3 minutes.
4. Stir in cooked chickpeas, chopped apricots, chopped pistachios and cooked rice; mix gently to combine. Season with 1 tsp (6 g) salt, 1/2 tsp (2 g) pepper and lemon juice. Warm through 2–3 minutes.
5. Spoon the pilaf mixture into the roasted eggplant shells, pressing lightly to fill. Return to oven and bake 10–12 minutes to meld flavors and warm through.
6. Serve stuffed eggplants garnished with chopped parsley and additional pistachios if desired.