Stuffed Eggplant

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This look from renowned cookbook exertion Judith Jones is simply a large usage for leftover atom (or store-bought shelf-stable cooked rice) and meat, turning it into a Moroccan-style crockery for a solo cook. If you don't person leftover meat, fry immoderate crushed nutrient portion the eggplant is cooling.

The eggplant tin beryllium roasted a time successful advance, past cooled, covered and refrigerated. Stuff it conscionable earlier roasting.

Adapted from Jones's "The Pleasures of Cooking for One" (Knopf, 2009).

Ingredients

1 tiny full eggplant (about 5 inches long)
1/2 cupful cooked brownish oregon achromatic rice
1/2 cupful cooked meat, finely chopped (preferably lamb; whitethorn substitute pork, beef oregon leftover meatloaf)
1 scallion (white and light-green parts), finely chopped
2 teaspoons conifer nuts, toasted (see NOTE)
2 tiny canned tomatoes, preferably San Marzano, squeezed and chopped into tiny dice (about 1/4 cup; whitethorn substitute 1 tiny caller tomato, chopped into tiny dice)
Pinch crushed cinnamon
Kosher oregon oversea salt
Freshly crushed achromatic pepper
1 oregon 2 tablespoons plain dried breadcrumbs
Extra-virgin olive oil, for drizzling

Nutritional Facts

Per serving (using lamb)

Calories
532
Fat
25 g
Saturated Fat
8 g
Carbohydrates
41 g
Sodium
514 mg
Cholesterol
103 mg
Protein
36 g
Fiber
9 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Jones's "The Pleasures of Cooking for One" (Knopf, 2009).

Tested by Joe Yonan.

Published March 13, 2026