In the Middle East, vegetables are often stuffed with meat, rice, and herbs and eggplants are no exception. In fact, eggplant is the top consumed vegetable in the Middle East!
Ingredients:
- 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
- water
Preparation:
Wash eggplants and remove the tops. This is best done like you are removing the top of a pumpkin. Do not discard the tops.
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.
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.
