Aubergines (eggplants) are rich sources of phenolic compounds that function as antioxidants.
Aubergine is also a good source of dietary fiber, vitamins B1, B3 and B6, copper, manganese, niacin, potassium, folate and vitamin K.
This nutritious vegetable is very common in the Mediterranean cuisine and you can prepare plenty of dishes with it.
One of my favorites is “Baba Ghanoush” and you have the recipe for my Lebanese family baba ghanoush available on the blog.
These mini aubergines are stuffed with a tasty and nutritious mix of rice, parsley, tomato, onion, mint, lemon juice and EVOO, the same stuffing I use for my Lebanese family recipes for “Lebanese stuffed grape leaves”, “Lebanese stuffed Swiss chard leaves”, “Lebanese stuffed zucchini” and also for another family recipe of “Lebanese stuffed cabbage leaves” that I will be soon sharing with you.
This healthy vegan Mediterranean diet recipe of Lebanese stuffed aubergine is highly nutritious and provide us with strong antioxidant and anti-inflammatory nutrients, which are good to destroy the free radicals and to help prevent cancer.
If you try this tasty and healthy vegan Mediterranean diet recipe of Lebanese stuffed aubergine, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!
- 12 Small Lebanese aubergines
- 50g (1/4 cup) White rice
- A large bunch of fresh organic parsley, finely chopped
- 2 Medium tomatoes, thinly diced
- 1 Small onion, thinly chopped
- A few leaves of fresh organic mint, finely chopped
- 1 Large lemon, freshly squeezed
- 3 Tablespoons Extra Virgin Olive Oil (EVOO)
- 1 Teaspoon sea salt (or salt to taste)
- A pinch of freshly grounded black pepper
- Have all the vegetables well washed and prepared as indicated in the ingredients description.
- Trim off the stem end of the aubergines. Dip that end of the aubergine in sea salt; repeat the same process with all the aubergines and let them aside for 10 minutes. This will help to soften the aubergine flesh to scoop it out more easily. After the 10 minutes in salt, with the help of a special spoon, or an apple corer, scoop out the flesh of the aubergine, being careful enough not to make any hole.
- In a mixing bowl combine the thinly diced tomatoes, the thinly chopped parsley, the thinly chopped onion, the thinly chopped mint leaves, the freshly squeezed lemon juice, the EVOO, the rice, salt to taste and a pinch of freshly grounded black pepper.
- Stuff each small aubergine with the rice mix ¾ full.
- Place the stuffed aubergines in a saucepan, cover with water and cook at low heat for 30-35 minutes.
- Remove from the heat and serve hot or cold.