Yummy Stuffed Eggplant With Meat And Rice
This is one of my favorite faye levy recipes.
Steps
Cut the stem ends from the eggplants.
Halve the eggplants lengthwise.
Peel if desired.
If the eggplant is fresh , there is no need to peel it.
Use a spoon to scoop out the centers , leaving boat-shaped shells.
Keep the flesh you scooped out to add to the stuffing.
Sprinkle the shells with salt.
Put them in a colander upside down and leave to drain for 1 / 2 hour.
Preheat oven to 425 degrees c.
Prepare the stuffing: add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
Rinse under cold running water and drain well.
Heat 1 tablespoon of the oil in a frying pan , add the onion and cook over low heat until soft but not brown.
Leave to cool.
Mix with the beef , parsley , cumin , turmeric and almonds.
Chop the flesh removed from the eggplant.
Heat 2 tablespoons oil , add the chopped eggplant and sprinkle with salt.
Saute over medium-low heat , stirring often , until tender , about 10 minutes.
Leave to cool and mix with the stuffing.
T.
Ingredients
eggplants, salt and pepper, tomato paste, garlic, olive oil, long-grain rice, salt & freshly ground black pepper, onion, lean ground beef, parsley, ground cumin, turmeric, slivered almonds