Eggplant Stuffed with Rice - Egyptian

Eggplant stuffed with anything generally makes us happy. This is a simple recipe to make.

• 2 pounds eggplant
• 1/4 teaspoon salt
• 2 tablespoon butter or oil
• 1 onion, chopped
• 2 pounds tomatoes, chopped
• 1/4 cup parsley, minced
• 1/2 cup short-grain rice
• Salt and pepper to taste
• 1 cup chicken broth or beef broth

METHOD

Preheat oven to 250°F.

Wash and core eggplant . Prick with fork, and sprinkle with salt. Invert so that cut side is down on a dish lined with paper towel. Set aside.

Sauté onion in butter or oil until translucent. Add tomatoes and parsley, and sauté for 5 minutes. Add rice, stir and mix well.

Remove from fire, set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake in preheated 250°F oven until rice is done, about 40 minutes.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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