- 4 eggplants
- 1 cup of uncooked rice
- 1/2 lb. ground beef or lamb
- 1 16 oz. can crushed tomatoes
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons lemon juice
- 1 small onion, chopped
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 oz. can tomato sauce
- olive oil
In a medium mixing bowl, combine remaining ingredients into a mixture. This is best done with the hands.
Stuff the eggplants with the meat mixture. Be sure to not overstuff; the rice needs room to expand. Place stem back onto eggplants.
Pour olive oil into bottom of large dutch oven. Place eggplants upright and fill with water to cover half of the eggplant.
Cover and allow to simmer for 30-40 minutes, or until meat is done and rice is tender.