Eggplant Seniyeh with Ground Beef
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INGREDIENTS
Toppings:
- Tahini sauce
- Date syrup
- ⅓ cup/40 grams pine nuts
- ¼ red chili pepper
- 8 cilantro leaves
- A pinch of salt
- 1 shallot, thinly sliced
Tahini sauce (mix in a bowl):
- 1 cup raw tahini
- ½ lemon, squeezed
- ¾ cup water
- ½ teaspoon salt
- 1 garlic clove, pressed (optional)
INSTRUCTIONS
- Preheat the oven to 390°F (200°C).
- Place the eggplants on a baking tray lined with parchment paper, poke them with a fork, and bake for about 50 minutes.
- In a pan with a little oil, sauté chopped shallots, add the minced meat and spices, and mix until the meat is cooked.
- Remove the eggplants from the oven and let them cool slightly. Wrap each eggplant in plastic wrap and let them cool completely.
- Cut off the top of each eggplant, easily remove the flesh, leaving the skin intact in the plastic wrap. Gently chop the eggplant flesh on the serving plate and spread it out. Sprinkle a little salt over the eggplant, place the prepared minced meat on top, tahini, pine nuts, date syrup, sliced shallot, chili pepper, and cilantro.
MY NOTES
FAQ
Can I grill the eggplants instead of baking them?
Grilling eggplants instead of baking them in the oven offers a delightful twist to this eggplant seniyeh, imparting a smoky flavor and a charred exterior. To grill, slice the eggplants lengthwise, brush them with oil, and place them on a preheated grill. Cook until tender and lightly charred, flipping halfway through. Grilling enhances the natural sweetness of the eggplants while adding a hint of smokiness, elevating the overall flavor profile of the dish. It’s a perfect option for outdoor gatherings or when you want to infuse a summery essence into the meal.
How long will this eggplant seniyeh stay fresh if refrigerated?
When refrigerated, this eggplant seniyeh dish can typically stay fresh for up to 3-4 days. Proper storage in an airtight container helps maintain its flavor and texture. However, the longevity may vary depending on the ingredients used and individual cooking methods. To maximize freshness, ensure the dish is completely cooled before refrigerating, and consider storing any additional garnishes separately. Reheating leftovers in the microwave or oven can restore their taste, though prolonged storage may affect the overall quality. Always use your judgment and check for any signs of spoilage before consuming refrigerated leftovers.
What can I serve as a side dish with eggplant seniyeh?
Pairing eggplant seniyeh with complementary side dishes can enhance the overall dining experience. Consider serving it alongside a refreshing salad, such as a Mediterranean-inspired Greek salad with feta cheese, olives, and cucumbers. Alternatively, opt for a side of roasted vegetables like cherry tomatoes, bell peppers, or zucchini, seasoned with herbs like oregano and thyme. For a heartier option, serve with couscous or quinoa pilaf, flavored with aromatic spices like cumin and coriander. A side of warm pita bread or crusty baguette can also be a delightful addition, perfect for sopping up any flavorful sauces or juices from the eggplant seniyeh.
Tips for choosing the best eggplants for this recipe
Selecting the perfect eggplants for this eggplant seniyeh recipe is crucial for optimal taste and texture. Look for eggplants that are firm, glossy, and heavy for their size, indicating freshness. Avoid ones with wrinkled skin or soft spots. Opt for smaller to medium-sized eggplants as they tend to have fewer seeds and a sweeter flavor. Additionally, choose eggplants with a vibrant purple color and a green stem, indicating ripeness. When pressed gently, they should yield slightly without feeling mushy. Following these tips ensures that you’ll end up with eggplants that roast or grill beautifully, resulting in a deliciously satisfying dish.
Can I prepare this dish ahead of time and reheat it later?
Yes, you can prepare this dish ahead of time and reheat it later for convenience. After assembling and baking or grilling the stuffed eggplants, allow them to cool completely. Once cooled, store them in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, simply reheat the stuffed eggplants in the oven or microwave until warmed through. Be cautious not to overheat to prevent them from becoming too dry.
