Traditional Iranian Cooking in the Village : Amazing Beef-Stuffed Eggplant on the Sadjchi

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey reduces fat content while still providing protein.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

Preheat oven to 375°F (190°C).

Slice eggplants in half lengthwise and scoop out the flesh, leaving a shell.

Sprinkle salt on the eggplant halves and let them sit for 30 minutes to draw out moisture.

Heat vegetable oil in a skillet over medium heat and sauté chopped onions until translucent.

Add minced garlic and ground beef to the skillet, cooking until browned.

Stir in tomato paste, cinnamon, turmeric, salt, and pepper, cooking for 5 minutes.

Add chopped eggplant flesh and bell pepper, cooking for another 5 minutes until softened.

Remove from heat and mix in chopped parsley and lemon juice.

Stuff the eggplant halves with the beef mixture and place them in a baking dish.

Pour water into the baking dish and cover with foil.

Bake for 30-40 minutes until eggplants are tender.

Garnish with saffron and pine nuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary