Ingredients for Stuffed Eggplant

  • 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.

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