Traditionally, we purchase small eggplants, cut them in
half and core them to stuff them. Italian eggplants are medium side, meaty but a little too large for stuffing. I decided to cut them lengthwise and top them
with meat filling.
2 Italian eggplants, cut lengthwise
2 tablespoons olive oil, plus more if needed
½ pound ground beef
1 onion, chopped
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon Arabian spice (Seven Spices,Syrian Spice)
1 tomato, chopped
2 tablespoons tomato paste
1 cup water
Heat oil in a pan. Put the eggplants cut side down. Leave it
to cook for 10 minutes on medium heat until half way cooked. Turn eggplants to
other side and add more olive oil to cook for five more minutes.( you could oil
them and put the under the broiler of 10 minutes if you prefer).
In another pan, sauté the meat for 5 minutes and add onions,
salt and spices. Cook for 5 minutes and add the tomato and tomato paste, and
stir the mixture. Add water and simmer for 10 minutes.
In a deep Pyrex pan, pour ½ cup of water in the bottom of
the pan. Scoop one tablespoon of the eggplant flesh and arrange in the bottom of the dish. Arrange
the eggplants. Spread 2-3 tablespoons of the meat filling on each half. Spoon
some sauce in the Pyrex pan, and around eggplants.
Cover the pan with foil and bake in a preheated 350 degrees
F oven for 40 minutes.
Serve with plain white rice.
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