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Stuffed Eggplant Recipe

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This recipe for Stuffed Eggplant, by , is from They're Yours, You Gotta Feed 'Em At Least Once A Day!, 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!

Jane Maida


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
teaspoon cinnamon
teaspoon allspice
2 teaspoons dried mint
2 ounces tomato sauce
6 ounces water
1 large can diced tomatoes

1 large onion chopped
Garlic Powder
6 ounces Tomato sauce

--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 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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