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Eggplants With Ground Meat Stuffing (Karne Yarek)

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Anonymous (not verified)
Ingredients
  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
  Salt To Taste
  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
  Salt 1 Teaspoon
  Tomatoes 1 Pound, sliced
Directions

Wash and stem the eggplants and pat dry.
Saute them in a skillet in the heated oil.
Cut a pocket lengthwise in each eggplant.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked

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