This is the vegetarian version of a very special dish that translates into“The Sheik of Stuffed Dishes.” Serve it over Syrian Rice and you will be delighted with the satisfying flavor it offers.
Preheat oven to 450 degrees.
Prepare Boats: Cut stems off the eggplants. Cut them in half lengthwise and then in half again across the middle. Cut each quarter into 2 or 3 wedges. Brush the cut surfaces with olive oil, sprinkle with RANDA’S SPICE and GARAM MASALA INDIAN BLEND. Place the eggplant wedges, skin side down, in a 10×14 inch baking pan and bake for about 20 minutes, until browned. Remove baking pan from oven and set aside to cool. Set oven temperature to 400 degrees. Prepare Filling & Sauce: In a large frying pan, sauté the filling ingredients, except the pine nuts, until the vegetables are lightly browned. Transfer to a bowl. Mix in the pine nuts and set aside. Place the sauce ingredients in the frying pan. Bring to a boil, reduce heat and simmer for 3 minutes (the sauce will be thin). Set aside.
Fill Boats & Bake: Working with the eggplant wedges in the baking pan, cut a 2 inch slit into each wedge along its length. Spread open along the slit to form a pocket. Do not cut through the skin. Press a heaping teaspoon of the filling into each pocket. Carefully spoon the tomato sauce over the top. Sprinkle with chopped parsley. Bake, uncovered, for 40 to 45 minutes until sauce has thickened and the eggplant is tender.
This is a great party dish because it can be prepared ahead and frozen without baking. Defrost before baking.
- 2 Large Eggplants
- 1/4 c Olive Oil
- Randa’s Spice
- Garam Masala Indian Blend
- 3 tbsp Olive Oil (Filling)
- 1 Medium Zucchini, diced
- 1 c Diced Onion
- 5 Large Mushrooms, diced
- 1 tsp Garam Masala Indian Blend (Filling)
- 1/2 tsp Randa’s Spice (Filling)
- 3 tbsp Pine Nuts or Slivered Almonds, toasted
- 30 oz Crushed Tomatoes
- 1 1/2 c Water
- 1 1/2 tsp Garam Masala Indian Blend (Sauce)
- 1 tsp Athenian Garden Spice (Sauce)
- 1/2 tsp Randa’s Spice (Sauce)
- 3 tbsp Chopped Parsley