Serious Eats: Recipes

Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce

[Photographs: Eilon Paz]

Hearty eating and summery temperatures don't always go hand in hand, but in Israel square meals during warm weather are a given. Janna Gur's The Book of New Israeli Food has many dinner-worthy recipes that are geared towards Israel's Mediterranean climate and flavors.

Her Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce is the kind of meaty main that you can get into even when the weather isn't cooking-cooperative. Eggplants and zucchini (or all zucchini later in the summer) are hollowed out, stuffed with a mix of ground beef and rice, seared on all sides, and then left to simmer on a bed on tomatoes and onions swimming in a fantastically tart lemon-pomegranate sauce.

The rice and beef cook inside the zucchini and eggplant shells and pomegranate gravy seeps into everything, adding a welcome hit of refreshing acid. The recipe serves ten but before you halve it for a smaller crowd you should know that these are even better the next day enjoyed at room temperature for a cool summer lunch.

As always with our Cook the Book feature, we have five (5) copies of The Book of New Israeli Food to give away this week.

Reprinted with permission from The Book of New Israeli Food by Janna Gur. Copyright © 2007. Published by Schocken Books, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.

Printed from

© Serious Eats