Qiezi Hezi (xinjiang Style Stuffed Eggplant)

Qiezi Hezi, also known as Xinjiang Style Stuffed Eggplant, is a popular dish in Uyghur cuisine. This flavorful and aromatic dish features tender eggplants stuffed with a savory meat filling, seasoned with a blend of spices and herbs.

Qiezi Hezi (xinjiang Style Stuffed Eggplant)

Ingredients

  • 4 small eggplants
  • 1/2 lb ground lamb or beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/2 inch thick. Chop the scooped-out flesh and set aside.
  3. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and cook until softened.
  4. Add the ground lamb or beef to the skillet and cook until browned. Stir in the chopped eggplant flesh, cumin, paprika, cinnamon, salt, and pepper. Cook for 5-7 minutes, until the eggplant is tender.
  5. Stuff the eggplant shells with the meat mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes, until the eggplant is tender.
  6. Serve the Qiezi Hezi hot, garnished with fresh herbs if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
20g
Fat
18g

Supplies

Baking dish Foil

Tools

Skillet Knife Cutting board

Serving suggestions

Serve the Qiezi Hezi with steamed rice and a side of salad for a complete meal.

Tips & tricks

For a vegetarian version, you can substitute the ground meat with cooked lentils or chickpeas.

Cost

$15