STUFFED EGGPLANT

Ingredients

• 6 Eggplants
• 400 gr. Ground meat
• 1/3 Glass Rice
• 2 Tablespoons Margarine
• 2 Onions
• 2 Tomatoes
• 1 Lemon (juice)
• 1/2 Tablespoon Salt
• 1 Bunch Parsley
• 1/2 Teaspoon Black Pepper
• 1 1/2 Glasses Water

Peel eggplants in lengthwise strips at 1 1/2 cm intervals. Depending on their sizes cut accross into either 2 or 3 pieces and remove the insides of each eggplant. Put margarine and chopped onions into a pan and saute until the onions are tender. Add pre-washed rice and 1 glass of water, close the lid and cook for about 10 minutes over moderate heat. Remove from heat, add ground meat, salt, black pepper, peeled- sliced-chopped tomatoes and chopped parsley, mixing all for about 5 minutes. Stuff the eggplants with this mixture, place in a pan and cover with a plate. Add 1 1/2 glasses water and lemon juice and cook over moderate heat for about 40-50 minutes. Remove from heat, place in a serving dish and serve.

turkish15.homestead.com