Ingredients: |
Ingredients: 6-8 baby eggplants
Filling:
1 1/2 lb ground meat
2/3 c rice (I prefer basmati)
1/2 cup water
1 tsp allspice
kosher salt, to taste
Sauce:
3 cups water
juice of 1 lemon
1 head garlic, peeled
2 tbsp olive oil
kosher salt, to taste
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Directions: |
Directions:To prepare the filling, combine the meat, rice, allspice, salt and water in a bowl and mix well to combine (I like to do this by hand, using gloves). Try to handle the meat gently, don’t squeeze it too much as this tends to toughen it up.
Slice the eggplants at both ends and core them using a paring knife (or a long vegetable corer, known as a ma’vdeh). Place all the pulp from the insides of the eggplants into a strainer and sprinkle generously with salt. Allow the pulp to rest for 20-30 minutes (this draws out the bitter liquid). Rinse the pulp with water to remove salt and add to the bottom of a wide saucepan.
Stuff the eggplants with the meat filling, taking care not to fill them too tightly as the rice will expand during cooking. Place them in the pot, sprinkling the garlic cloves all around. Drizzle the eggplants with olive oil, lemon juice and sprinkle with salt. Pour water into the pan, cover the pot and bring the liquid up to a boil over high heat. Lower the flame and simmer for 1-2 hours. For the last 30 minutes, uncover the pot and cook until the liquid reduces to a thick sauce.
NOTE: If you have leftover meat filling, roll it into small meatballs and place in the pot alongside the eggplant. |
This recipe for MEAT AND RICE STUFFED BABY EGGPLANTS is from