Stuffed Eggplants with Zesty Homemade Garlic Sauce

Stuffed Eggplants

Another wonderful recipe in the books from my amazing mom! This side dish is literally bursting with flavor. I’m sure you’ve noticed a theme by now: garlic, garlic, and more garlic. We haven’t even begun to scratch the surface with garlic. Stay tuned. But in the meantime, read on for my mom’s Stuffed Eggplants that include a delicious garlic sauce that will make any vegetable worth eating. 


Stuffed Eggplants

This sauce has quite a kick of tangy, garlicky zest!! The garlic sauce is not cooked in any way, so you are essentially eating a pureed mixture of raw garlic, Serrano peppers and everything else this sauce holds. Just remember, raw garlic is great for flu season coming up. It’s a natural antibiotic. The mixture of this dramatic sauce with the subtlety of the boiled eggplant makes for a great blended taste. I personally love it and find myself eating the sauce plain sometimes. But then again, I did grow up on this dish, so my taste buds are rather acquired. 

Stuffed Eggplants

If you’re looking to be a little adventurous and you don’t plan on kissing anyone soon, feel free to give this unique dish a try! It’s very simple to make and the finished product is a pleasant compliment to any food spread. Read on to see the full recipe for these Stuffed Eggplants and let me know in the comments below what you think! 


MORE EGYPTIAN RECIPES THAT WOULD PAIR GREAT WITH THESE EGGPLANTS!

  1. Garlic Okra Soup
  2. Egyptian Kofta Meatballs
  3. Egyptian Fayesh (Tea Rusks)

Stuffed Eggplants with Zesty Homemade Garlic Sauce

Course: Sides & SaladsDifficulty: Easy
Servings

8

eggplants
Prep time

10

minutes
Cook time

15

minutes
Calories

225

kcal

These are Japanese style eggplants made the Egyptian way! Stuffed with the best homemade garlic sauce you will ever taste! The garlic breath will be worth it for this recipe.

Ingredients

  • 8 Japanese eggplants

  • 1 head of garlic, peeled

  • 2 serrano peppers

  • 4 tsp ground cumin

  • 5 Tbs olive oil

  • 2 Tbs white vinegar

  • 1 whole lime, squeezed

  • 2 tsp salt

Directions

  • Place eggplants in a large pot and pour enough water to cover them completely
  • Boil eggplants in water for about 15 minutes until tender
  • While eggplants are boiling, grind all other ingredients in a food processor until pureed and well blended. Set aside for now
  • Once eggplants are done boiling, drain the water and set them on a paper towel for a few minutes to dry off
  • Make a vertical cut down the middle of each eggplant WITHOUT separating them completely (you’re essentially making a pouch in the eggplant to stuff with the sauce, so be careful not to cut the eggplant completely in half)
  • Stuff the opening of each eggplant with about 1 Tbs of the pureed garlic sauce
  • Spread any remaining sauce around the outer skin of the eggplants
  • Serve and enjoy!

Notes

Nutrition Facts

8 servings per container


Calories225

  • Amount Per Serving% Daily Value *
  • Total Fat 10g 16%
    • Saturated Fat 1.3g 7%
  • Sodium 595mg 25%
  • Amount Per Serving% Daily Value *
  • Potassium 1305mg 38%
  • Total Carbohydrate 34.9g 12%
    • Dietary Fiber 19.8g 80%
    • Sugars 16.7g
  • Protein 5.9g 12%
  • Calcium 5%
  • Iron 12%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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