Rice Stuffed Eggplant Recipe
Ingredients
2 large onions, chopped
4 tablespoons olive oil or salad oil
2 cloves garlic, minced or mashed
1 medium sized carrot, finely chopped
4 stalks celery, chopped
1/2 cup chopped parsley
4 mint leaves
1 cup canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1 medium sized eggplant
2 tablespoons uncooked rice
Directions
Cook onions in the oil until lightly browned.
Add garlic, carrot, celery, parsley, mint, tomatoes (do not drain these), salt, and pepper; cook until tender, about 30 minutes.
Meanwhile, slice a lid from top of eggplant, and with a spoon, scoop out pulp; sprinkle inside lightly with salt.
Chop the eggplant pulp and add to the cooked vegetables; continue cooking until eggplant is tender; stir in the rice.
Stuff eggplant with vegetable mixture; set lid on the top and secure with toothpicks.
Place eggplant in a deep casserole or baking dish; cover dish with a lid or piece of foil.
Bake in moderately slow oven (325°) until tender, about 1 1/2 hours.
Cut in slices and serve.
Add garlic, carrot, celery, parsley, mint, tomatoes (do not drain these), salt, and pepper; cook until tender, about 30 minutes.
Meanwhile, slice a lid from top of eggplant, and with a spoon, scoop out pulp; sprinkle inside lightly with salt.
Chop the eggplant pulp and add to the cooked vegetables; continue cooking until eggplant is tender; stir in the rice.
Stuff eggplant with vegetable mixture; set lid on the top and secure with toothpicks.
Place eggplant in a deep casserole or baking dish; cover dish with a lid or piece of foil.
Bake in moderately slow oven (325°) until tender, about 1 1/2 hours.
Cut in slices and serve.
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