Ariso Recipes
Stuffed Eggplant Delight
Last update date: February 24, 2012
Be captivated by the essence of Stuffed Eggplant Delight. This dish is a sensory celebration of culinary finesse, featuring Eggplant (Long), Salt and Pepper. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.1 hour and 5 minutes
Middle Eastern
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare the stuffed eggplant delight, start by making the red lentil hummus filling. soak the masoor dal for at least a couple of hours to aid in faster cooking.
2
Pressure cook the soaked masoor dal with 1 cup of water for about 5 to 6 whistles. once done, allow the pressure to release naturally, drain any excess water, and set aside.
3
Cut the eggplants lengthwise in half and scoop out the center flesh, leaving a 1/4-inch-thick pulp around the shell. sprinkle salt and pepper on the eggplant shells and set them aside in a colander for about 10 minutes to sweat.
4
Chop the eggplant pulp that was removed and set it aside as it will be added to the lentil hummus mixture.
5
Preheat the oven to 180 degrees celsius.
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