STUFFED EGGPLANT WITH URFA CHILE, CORIANDER & SUMAC
Tasting history!
Join us for dinner + drinks at Seeds of Safety for Afghan Women
Join us for dinner + drinks at Seeds of Safety for Afghan Women
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Side
Mediterranean
Curio Kitchen
4
30 minutes
40 minutes
This is our rendering of a 16th century Italian recipe for boldly spiced, stuffed eggplant. Here, Turkish Urfa chile flakes contribute notes of roasted tomato and smoke with a slowly smoldering heat, while coriander and sumac add brightness. Serve this robust dish as a side with grilled meat or chicken. It also makes a satisfying vegetarian meal paired with rice pilaf and a lemony green salad.
Note: If you don’t have a food processor, you can finely chop the eggplant with a sharp knife. The panko breadcrumbs add extra crunch and texture, but it’s OK to substitute regular breadcrumbs for both stuffing and topping.
1 teaspoon coriander seeds,roughly cracked
½ teaspoon Urfa chile flakes
2 teaspoons coriander seeds, roughly cracked
Sumac, for finishing
Preheat the oven to 375° F. Line a sheet pan with baking parchment.
Make the topping Combine the breadcrumbs, coriander, salt, and olive oil in a small bowl and use your hands to combine. The breadcrumbs should feel like wet sand. Set aside.
Prepare the eggplant Peel one of the eggplants and cut it into cubes. Put the cubes into a food processor fitted with the metal chopping blade and pulse until finely chopped but not pureed; transfer to a large bowl.
Bake and serve Sprinkle the topping mixture evenly over the four eggplant halves. Transfer the sheet pan to the oven and bake until the filling is cooked through and the breadcrumbs are golden brown, about 40 minutes. Sprinkle generously with sumac before serving (warm or at room temperature).
Tasting history!
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