STUFFED EGGPLANT WITH URFA CHILE, CORIANDER & SUMAC
Publicado el julio 01 2025
Tasting history!
Stuffed Egglpant with Urfa Chile, Coriander & Sumac
Rated 5.0 stars by 1 users
Category
Side
Servings
4
Prep Time
30 minutes
Cook Time
40 minutes
Author:
Curio Kitchen
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.
Ingredients
- ½ cup panko breadcrumbs
-
1 teaspoon coriander seeds,roughly cracked
- ¼ teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 3 medium eggplants (about 2½ pounds, total)
- 1 onion, finely chopped
- 3 cloves garlic, minced or grated
- 1 lemon, zest and juice
- 2 cups parsley, finely chopped
- 2 cups mint, finely chopped
- ½ cup panko breadcrumbs
- 1 egg
-
½ teaspoon Urfa chile flakes
-
2 teaspoons coriander seeds, roughly cracked
- ½ teaspoon sea salt
- 6 ounces feta cheese, crumbled
-
Sumac, for finishing
For the topping:
For the eggplant:
Directions
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.
- Cut the remaining two eggplants in half lengthwise and scoop out the flesh leaving a ¼-inch thick ‘shell.’ Place the hollowed-out eggplants on the sheet pan, cut side up.
- Roughly chop the scooped flesh, transfer it to the food processor, pulse until finely chopped (you may need to work in batches), then add it to the bowl.
- Add the onion, garlic, lemon zest and juice, parsley, mint, breadcrumbs, egg, Urfa, coriander, and salt to the bowl of eggplant. Stir to combine, then gently fold in the crumbled feta. Divide the filling evenly among the four eggplant shells — lightly pack the filling into the shells and smooth the tops.
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).
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