Eggplants With Ground Meat Stuffing (Karne Yarek)
|Japanese eggplants||1 1⁄2 Pound (8 Standard Size)|
|Corn oil||1⁄2 Cup (8 tbs) (Mazola)|
|Ground beef/Ground lamb||1 Cup (16 tbs)|
|Onions||1⁄3 Cup (5.33 tbs), sliced|
|Pine nuts||1 Ounce|
|Black pepper||1⁄4 Teaspoon|
|All spice||1⁄4 Teaspoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Onion||1 Small, sliced|
|Green pepper||1 , sliced|
|Tomatoes||1 Pound, sliced|
Wash and stem the eggplants and pat dry.
Saute them in a skillet in the heated oil.
Cut a pocket lengthwise in each eggplant.
In the same oil saute the ground meat for ten minutes.
Stir in the one-third cup sliced onions and saute ten more minutes.
Add the pine nuts and cook for two to three minutes longer.
Season the meat mixture with salt, black pepper and allspice.
Stir in the parsley.
Cool slightly and fill the eggplants with the meat mixture.
Arrange in a lightly oiled baking dish.
Cover with the sliced onion, green pepper, salt and remaining oil from the pan.
Arrange the tomatoes decoratively over the top.
Bake at 350 degrees for about forty minutes, basting from time to time with some of the juices from the pan.
Serve hot with pilaf.