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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and cook until softened.
- 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.
- 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.
- 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