Recipe ingredients
- 1 kg, 32 oz, small and long eggplants
- 1/4 cup finely chopped fresh mint leaves
- 1/2 cup finely chopped onion
- 1 kg, 32 oz, finely chopped tomatoes
- 2 cups finely chopped parsley
- 1 cup olive oil and vegetable oil mixture
- 1/2 cup short grain rice
- 1 teaspoon salt, as desired
- 1/2 cup lemon juice
- A dash of ground white pepper
- 2 medium potatoes cut into slices
- 1 teaspoon pomegranate thickened juice, optional
- 1 1/2 cups water or to cover 3 cm above the stuffed eggplants
- A dash of ground allspice
- A dash of ground cinnamon
Recipe method
- Filling:
- Rub onions with salt.
- Mix rice with onion, mint, tomato and parsley.
- Stir in 1/2 quantity of lemon juice, 1/2 quantity of olive oil, salt and spices.
- Roll each eggplant between your hands to make hollowing out eggplants easier.
- Cut off eggplants stem ends, using a sharp knife.
- Hollow using an apple corer or a special zucchini corer, removing the pulp and leaving a 3/4 cm thick wall. Be careful not to pierce walls.
- Fill eggplants with filling. Do not over stuff. Reserve filling stock.
- Pour 1/2 cup of oil and arrange potato slices at the bottom of a pot.
- Lay side by side stuffed eggplants over the potato slices.
- Invert a plate on top of eggplants.
- Add lemon juice, filling stock, pomegranate juice, water and oil.
- Bring to a boil on high heat.
- Cover, reduce heat and simmer for one hour or until tender.
- Serve cold garnished with potato slices.
Other arab recipes:
Stuffed eggplants in oil recipe
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