I’ve been eggplant obsessed for the last few days and been attempting to apply it across various cuisines. Here’s a traditional Arabic dish gone Japanese! Stuffed eggplant is usually served warm in the Arab world. In this case I made it sweeter & hotter, sliced it like you would sushi rolls and cooled it.
- 1 cup small grain rice (or sticky rice)
- 300 g minced beef
- 8 eggplants, hollowed (this may vary depending on the size)
- 3 vine leaves
- 3 cardamom pods
- 3 whole cloves, optional
- 1 tsp cayenne pepper
- ½ red chili, de-seeded
- 1 tsp sugar
- 3 Tbsp tomato paste
- 2 cups beef stock
- Salt & pepper, to season
Wash and soak the rice for 15 minutes. Then drain the rice and mix in the beef. Stuff the eggplant leaving 1-inch to the top. Avoid over-stuffing.
In a deep pot, gently place the eggplants. Dilute the remaining ingredients in the beef stock then pour it over the eggplants. Cook over medium heat for 30 minutes keeping the lid on. Let cool then slowly remove each eggplant and slice as you would a sushi roll.
Reduce the sauce over high heat for 15 minutes or until reached desired thickness. Discard of the vine leaves, cardamom seeds, cloves and chili. Then chill for another 15 minutes.
Serve the eggplant sushi rolls cold with the rich tomato sweet & spicy sauce on the side.