Experience the rich and robust flavors of Stuffed Dried Eggplant with Olive Oil. This traditional recipe combines tender dried eggplants with a delicious filling, resulting in a dish that is both satisfying and memorable. Perfect for those seeking a taste of the Mediterranean, this recipe is sure to impress your family and friends.
1-Start by rehydrating the dried eggplants. Place them in a bowl and pour boiling water over them. Let them soak for about 15 minutes or until they become soft and pliable.
2-Meanwhile, prepare the filling. In a separate bowl, combine the cooked rice, diced tomatoes, chopped onions, minced garlic, fresh parsley, fresh mint, olive oil, ground cumin, ground paprika, salt, and pepper. Mix well to ensure all the flavors are evenly distributed.
3-Once the dried eggplants have softened, drain them and pat them dry with a paper towel. Carefully slice each eggplant lengthwise and remove any seeds, if present.
4-Take a spoonful of the filling and stuff it into each eggplant, gently pressing it down to ensure it fills the cavity evenly.
5-Preheat the oven to 375°F (190°C). Place the stuffed eggplants in a baking dish and drizzle them with extra virgin olive oil. This will add a luscious flavor and help the eggplants brown beautifully.
6-Bake the stuffed eggplants for about 20-25 minutes or until they are tender and slightly golden on top.
7-Once cooked, remove the dish from the oven and let it cool for a few minutes. Serve the Stuffed Dried Eggplant with Olive Oil as a main course or as a delightful appetizer.
Enjoy the unique flavors and textures of Stuffed Dried Eggplant with Olive Oil. This recipe brings together the earthiness of dried eggplants, the aromatic blend of herbs, and the richness of olive oil for a truly satisfying culinary experience.