|Finely chopped leftover meat||1 Cup (16 tbs)|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Dill leaves||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Parsley||1 Tablespoon (For Garnish)|
Cut eggplant lengthwise and scoop out center seeds.
Mix meat, rice, onion, dill, egg, salt, and pepper in a bowl.
Fill hollowed out eggplant with this stuffing.
Put water in cooker, add rack, and place stuffed eggplants on rack.
Close cover and put pressure control in place.
When pressure is reached, cook for 2 to 3 minutes.
Cool cooker at once.
Put eggplants on a baking dish.
Dissolve cornstarch in beef broth and put in a saucepan.
Add tomato paste and sugar arid blend until sauce is slightly thickened.
Pour over the eggplant.
Place under the broiler for 2 minutes more.
Sprinkle with parsley, and serve.
A tossed salad completes the meal.