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| The flavor of this dish is wonderful! |
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| 2 Tbs |
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Onions, chopped |
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| 3 medium |
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Eggplants |
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| 1 pound |
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Ground beef |
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| 1 cup |
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Cooked rice |
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| ½ tsp |
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Mint flakes |
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| ½ tsp |
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Salt |
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| ¼ cup |
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Sesame seeds |
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| 1 clove |
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Garlic |
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| 2 Tbs |
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Oil |
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| 1 can (15 oz) |
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Tomato sauce |
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| 2 Tbs |
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Parsley flakes |
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| ½ tsp |
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Dill |
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| 1 |
Slice eggplants in half lengthwise. With a spoon, cut out pulp, leaving shell 1 inch thick. Chop in 1/2 inch cubes, reserve. |
| 2 |
Saute onion and garlic in the oil. |
| 3 |
Add beef and cook, breaking up with a fork as it browns. |
| 4 |
Add reserved eggplant and tomato sauce. Cover and sinner 8 minutes. |
| 5 |
Stir in rice, parsley, mint, dill seed, salt and pepper. Mix well. |
| 6 |
Fill eggplant shells with mixture. Sprinkle tops with sesame seeds. Arrange in shallow buttered baking dish. Add 1/4 inch of boiling water. Cover and bake at 350° until tender, about 45 minutes. |
| 7 |
Garnish with lemon wedges. |
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| Cooking Tips |
| Pine nuts are a tasty and welcome addition to this mixture. Add a handful to the meat mixture before filling the shells. |
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