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Stuffed Eggplant

(1 Votes)


  • 1 1/2 Kg eggplant
  • 1 1/5 Kg ground beef
  • 1/2 Kg tomato paste
  • 1 medium-sized onion
  • 1 cup rice
  • 1 1/3 cup oil
  • 1/2 cup chopped parsley
  • 4-5 Tbsp breadcrumbs
  • salt and pepper

If you're stuffing tomatoes, we usually do about 5-8 tomatoes, and 2-3 eggplant, and one or two peppers (bell). Take the insides of the tomatoes out, and use those instead of the canned tomato paste. Take out the insides of the eggplant. You may want to save some of this to add to the filling. In a wide pot, put the ground beef and onion (chopped) with 1/2 the oil, till the beef if brown, and separated. Add the tomatoes and anything else removed from the things you stuff, if you want. Not everything removed from the eggplants and/or peppers, just a touch for taste), salt, pepper, parsley, and 1/2 cup water, and let it simmer for about 15-20 minutes. Add 1 cup warm water, and, when it starts to boil again, the rice. Mix with a fork, and let it boil for about 10 minutes. If it's been in there a while, and there's still a fair amount of the liquid, you may want to add about 1/2 cup bread crumbs. While you're waiting, add a little bit of sugar, salt, pepper, and oil in each of the veggies you're gonna stuff. Turn the heat off, and stuff the veggies, not filling to the top, as the rice is gonna expand in the oven. Cap them, and dust them with breadcrumbs. You may want to put potatoes in there, too. Pour the remaining oil (and a bit more, depending on the size of your pan) over the veggetables/potatoes, along with some of the tomato insides/paste and bake for 35-40 mins at 350F.

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