Yalanji Eggplant

One of the most delicious stuffed dishes in the Levantine kitchen, Yalanji eggplant is made with small eggplants filled with rice and vegetables, then simmered in olive oil. Unlike other stuffed dishes, it is served cold, making it a perfect appetizer for gatherings and feasts. Prepared the Nadormagazine way, this recipe combines the tang of pomegranate molasses and lemon juice with aromatic herbs, creating an irresistible flavor.

⏱ Cooking time: 60 minutes

🍴 Serves: 4

Ingredients

• 1 kg small eggplants

• 1 cup Egyptian short-grain rice

• 2 medium onions, finely chopped

• 2 medium tomatoes, finely chopped

• ½ bunch parsley, finely chopped

• ¼ bunch fresh mint, finely chopped

• 1 cup olive oil (divided)

• 1 tomato, sliced

• 1 onion, sliced

• 3 tbsp pomegranate molasses

• ½ cup lemon juice

• 1 tsp black pepper

• 1 tsp cumin

• 1 tsp mixed spices

• Salt, to taste

• Hot water, as needed

Preparation

1. Wash the eggplants well.

2. Using a corer, carefully hollow out the eggplants.

3. In a large bowl, combine the washed rice, chopped onions, tomatoes, parsley, mint, ½ cup olive oil, pomegranate molasses, lemon juice, spices, and salt. Mix well until fully combined.

4. Stuff the eggplants with the mixture, leaving a small space at the top to allow the rice to expand while cooking.

5. Line the bottom of a pot with the tomato and onion slices, then arrange the stuffed eggplants tightly on top.

6. In a separate bowl, mix the remaining ½ cup olive oil with pomegranate molasses, lemon juice, salt, and hot water. Pour over the eggplants until fully covered.

7. Place the pot over medium heat until it begins to boil.

8. Cover, reduce the heat, and cook for 1½ to 2 hours, or until the rice is fully cooked and the eggplants are tender.

9. Remove from the heat and let cool completely.

10. Garnish with lemon slices or fresh mint leaves before serving.