Mince Stuffed Eggplant
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Oil||1⁄4 Cup (4 tbs)|
|Parsley||1 Tablespoon, chopped|
|Pepper white||1⁄4 Teaspoon|
|Cooked rice||1⁄4 Cup (4 tbs)|
|Tomato puree||2 Tablespoon|
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.