Stuffed eggplants with tomato-pomegranate sauce [Adapted from a recipe by Anne-Marie Weiss-Armush, author of "Arabian Cuisine"] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 216) by Paula Wolfert

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Accompaniments: Rice pilaf with noodles

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Notes about this recipe

  • Eat Your Books

    Can substitute zucchini for eggplants, green bell pepper for green frying pepper, and "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses. See "Notes to the Cook" for variation. NOTE the page number for the "Syrian spice mix #1" in the recipe should be P392.

  • sherrib on July 18, 2015

    A gem of a recipe! Delicious balance of flavors and textures. Final dish is meaty, spicy, sour and sweet. Spectacular. I used more lamb than the recipe called for and it had a higher fat content than the recipe called for so my finished dish could have used a bit more of the sauce (more of the sweet and sour would have balanced the extra fat better.) I mixed my own Syrian Mixed Spices from Wolfert's recipe on her website: http://www.paula-wolfert.com/recipes/syrian_spices.html. Also, I halved and cored the eggplants instead of coring them whole. This meant that I couldn't fry them on all sides before simmering stovetop, so, instead, I put it entirely in the oven from beginning to end. Photo of the finished dish here: http://chowhound.chow.com/topics/1017980?commentId=9646857#9646857

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