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Stuffed Eggplant Recipe

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This recipe for Stuffed Eggplant is from Feeding our Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 12 packs of dried eggplant
1 pound stew beef, coarse ground (chili blade ground)
1 pound lamb shoulder or lamb blade (chili blade ground), if lamb is not available get 2 pounds of boneless chuck roast
2 cups long grain rice
¼ teaspoon cinnamon
¼ teaspoon allspice
2 teaspoons dried mint
2 ounces tomato sauce
Salt
Pepper
6 ounces water
1 large can diced tomatoes

1 large onion chopped
Mint
Salt
Pepper
Garlic Powder
6 ounces Tomato sauce
water
Directions:
Directions:
--In a large bowl add meat, rice, cinnamon, allspice, dried mint, tomato sauce, salt and pepper and mix until filling is loose. If mixture is too dry add water a little at a time until moist.

--Boil dried eggplant for 10 minutes then drain

--Lightly stuff mixture into eggplants, ensuring stuffing gets all the way to the bottom. Stuff until each is ¾ full.

--In the bottom of a large pan add onion, mint, salt, pepper, garlic powder, 6 ounces tomato sauce and a small amount of water to keep the sauce from burning.

--Stand eggplants upright in pan, layer if necessary

--Add diced tomatoes and water until eggplants are covered

--Bring to a boil, reduce heat slightly and cook at a low boil for 30 minutes.

 

 

 

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