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Name: Eggplants Stuffed with Rice And Meat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Finely chopped parsley; 1 Tomato; skinned & chopped; 1/2 ts Ground cinnamon OR 1/4 tsp; 4 tb olive oil; S & P; 1 Lemon ; juice of; 12 sm Long eggplants; 1/2 lb Lean ground lamb or beef; 3 oz Rice

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INGREDIENTS

2 tb Finely chopped parsley
1 Tomato; skinned & chopped
1/2 ts Ground cinnamon OR 1/4 tsp
4 tb olive oil
S & P
1 Lemon ; juice of
12 sm Long eggplants
1/2 lb Lean ground lamb or beef
3 oz Rice

Servings

INSTRUCTIONS

Source:A Book Of Middle Eastern Food Author:Claudia Roden EGGPLANT PREP:Cut the stem end just below the hull, which may be removed. Keep the slices to use as corks. Scoop out the pulp taking care not to break the skin & sprinkle the inside with salt. Leave them inverted in a colander for 1/2 hour to allow the bitter juices to drain away. Rinse & stuff. STUFFING:In a bowl, knead together the meat, rice, tomato,parsley & spices. Stuff the eggplants 3/4 full to allow room for the rice to expand. Close them with the reserved "corks". COOK: Heat the oil in a large saucepan. Arrange the eggplants close together & add enough water to come halfway up them.Season with salt & pepper & squeeze a whole lemon over them. Cover & cook over gentle heat 3/4 to 1 hour, adding more water if needed. By the end of cooking, the water should be almost completely absorbed. I often prepare stuffed vegetables. I like to use small zucchinnis, small green peppers & even a small onion or tomato. I usually bale them in the oven, but the eggplant calls for cooking on top of the stove. You could probably adapt the recipe for baking in the oven if you pack them tightly in the pan & cover them up. You would also have to baste them with the cooking juices to keep them moist, and use cooked rice instead of raw. Posted to JEWISH-FOOD digest by "leah perez" on Aug 14, 1998,

NOTES

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Eggplants Stuffed with Rice And Meat

2 tb Finely chopped parsley
1 Tomato; skinned & chopped
1/2 ts Ground cinnamon OR 1/4 tsp
4 tb olive oil
 S & P
1 Lemon ; juice of
12 sm Long eggplants
1/2 lb Lean ground lamb or beef
3 oz Rice

Source:A Book Of Middle Eastern Food Author:Claudia Roden    EGGPLANT PREP:Cut the stem end just below the hull, which may be removed.  Keep the slices to use as corks.    Scoop out the pulp taking care not to break the skin & sprinkle the inside  with salt. Leave them inverted in a colander for 1/2 hour to allow the  bitter juices to drain away. Rinse & stuff.    STUFFING:In a bowl, knead together the meat, rice, tomato,parsley & spices.  Stuff the eggplants 3/4 full to allow room for the rice to expand. Close  them with the reserved "corks".    COOK: Heat the oil in a large saucepan. Arrange the eggplants close  together & add enough water to come halfway up them.Season with salt &  pepper & squeeze a whole lemon over them.    Cover & cook over gentle heat 3/4 to 1 hour, adding more water if needed.  By the end of cooking, the water should be almost completely absorbed.    I often prepare stuffed vegetables. I like to use small zucchinnis, small  green peppers & even a small onion or tomato. I usually bale them in the  oven, but the eggplant calls for cooking on top of the stove. You could  probably adapt the recipe for baking in the oven if you pack them tightly  in the pan & cover them up. You would also have to baste them with the  cooking juices to keep them moist, and use cooked rice instead of raw.    Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Aug  14, 1998,

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Nutrition

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Serving Size: 1 Serving (333g)
Recipe Makes: 1 Servings

Calories: 437
Calories from Fat: 126 (29%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 165.5mg		6 %
Potassium 107.2mg		3 %
Total Carbohydrate 69.9g		21 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 67.3g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 437

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