Ingredients
-
2
-
-
1 - 2
-
4
-
1
-
-
1/2
-
-
3
-
1
-
1/2
-
2
-
1/2
-
1/4
-
3
Directions
Yummy Stuffed Eggplant with Meat and Rice,This is one of my favorite Faye Levy recipes.,I walked through this recipe in blind faith. Never have I parboiled rice before, nor have I omitted sauteeing the meat (turkey in my case) before making a stuffing. Mirj didn’t let me down; it came out just fine. I added another 1/2 tsp. cumin, and a dash of cayenne to increase the spiciness of the dish. I think this recipe is worth the effort and recommend it.,This is one of my favorite Faye Levy recipes.
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Steps
|
1
Done
|
Cut the Stem Ends from the Eggplants. |
|
2
Done
|
Halve the Eggplants Lengthwise. |
|
3
Done
|
Peel If Desired; If the Eggplant Is Fresh, There Is No Need to Peel It. |
|
4
Done
|
Use a Spoon to Scoop Out the Centers, Leaving Boat-Shaped Shells. |
|
5
Done
|
Keep the Flesh You Scooped Out to Add to the Stuffing. |
|
6
Done
|
Sprinkle the Shells With Salt. |
|
7
Done
|
Put Them in a Colander Upside Down and Leave to Drain For 1/2 Hour. |
|
8
Done
|
Preheat Oven to 425 Degrees C. |
|
9
Done
|
Prepare the Stuffing: Add the Rice to 3 Cups Boiling Salted Water and Boil For 10 Minutes Until not Quite Tender. |
|
10
Done
|
Rinse Under Cold Running Water and Drain Well. |
|
11
Done
|
Heat 1 Tablespoon of the Oil in a Frying Pan, Add the Onion and Cook Over Low Heat Until Soft but not Brown. |
|
12
Done
|
Leave to Cool. |
|
13
Done
|
Mix With the Beef, Parsley, Cumin, Turmeric and Almonds. |
|
14
Done
|
Chop the Flesh Removed from the Eggplant. |
|
15
Done
|
Heat 2 Tablespoons Oil, Add the Chopped Eggplant and Sprinkle With Salt. |
