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Mince Stuffed Eggplant

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Ingredients
  Eggplants 3 Medium
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Oil 1⁄4 Cup (4 tbs)
  Parsley 1 Tablespoon, chopped
  Salt 1 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Cooked rice 1⁄4 Cup (4 tbs)
  Tomato puree 2 Tablespoon
  Egg 1
Directions

Cut eggplants in half; scoop out flesh, leaving 1/4 inch around sides.
Saute onion and garlic in oil.
Add mince and chopped eggplant; saute 3 to 5 minutes.
Season with parsley, salt, and pepper; stir in rice and tomato puree.
Cook 2 to 3 minutes.
Remove from heat; beat in egg.
Arrange eggplant shells in casserole; fill with mixture.
Pour remaining oil over; cover with lid or foil.
Bake in preheated 350°F oven 1 hour.
Equally good hot or cold.
Leftovers like baked beans, spaghetti, and meat sauce can be used in this recipe.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

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