Basmati Rice Stuffed Eggplant with Blueberry-Almond Twist
What Started it all:
Rice For Making Basmati Rice Stuffed Eggplant, Eggplant For Stuffing, Chopped Eggplants, Blueberries, Almond Extract, Bake In The Oven,
Get ready to elevate your culinary game with a bold and flavorful Japanese-inspired dish! This Basmati Rice Stuffed Eggplant features a unique twist with blueberries and almond extract, perfect for impressing your guests or simply enjoying a fun cooking experience at home.
Ingredients
- 3 cups Basmati rice
- 3 medium eggplants (for stuffing)
- 2 cups chopped eggplant (from the eggplants you hollowed out)
- 1 cup fresh blueberries
- 1 teaspoon almond extract
- Olive oil, for drizzling
- Salt and pepper, to taste
- Fresh herbs (like mint or cilantro) for garnish
Instructions
- Rinse the Basmati rice under cold water until the water runs clear. Cook the rice according to package instructions, then set aside to cool.
- Preheat your oven to 375°F (190°C).
- Cut the tops off the eggplants and carefully scoop out the insides, leaving a 1/2 inch shell. Chop the insides and set them aside for later.
- In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped eggplant and sauté until soft, about 5-7 minutes. Season with salt and pepper.
- In a large bowl, combine the cooked Basmati rice, sautéed eggplant, fresh blueberries, and almond extract. Mix well to incorporate all the flavors.
- Generously fill each eggplant shell with the rice and blueberry mixture. Drizzle a little olive oil on top and season with salt and pepper.
- Place the stuffed eggplants in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender.
- Remove from the oven and let cool slightly. Garnish with fresh herbs before serving.
This Basmati Rice Stuffed Eggplant with a blueberry-almond twist is not just a feast for the eyes but also a delightful medley of flavors that will surprise and satisfy. Enjoy the boldness of this dish, and remember, cooking is all about having fun and experimenting with flavors. Bon appétit!