ingredients
serves 4
4 medium- to large-sized eggplants (eggplants)
1/2 cup rice
1/2 cup raisins
2 large tomatoes, blanched, skinned and seeded
1 medium-sized onion, finely chopped
1 tablespoon oil
3/4 cup ground beef
1/2 teaspoon ground cumin
1/2 teaspoon ground cilantro
salt and freshly ground black pepper
2 1/2 cups beef stock
2 - 3 tablespoons freshly chopped parsley
method
1. Halve the eggplants (eggplants) lengthwise and scoop out the flesh. Place the flesh in a colander and sprinkle salt over. Salt the shells and leave upside down for 30 minutes.
2. Meanwhile, place the rice in a pan with 1 1/4 cups of water. Bring to the boil over high heat, stir once, cover and simmer gently for about 15 minutes.
3. Five minutes before the end of cooking time, add the raisins.
4. Fry the onion in the oil over a low heat until soft. Place the mince (ground beef) in a bowl and stir in the rest of the ingredients except the stock and parsley.
5. Rinse the eggplant flesh and shells under cold water. Pat the shells with absorbent paper and squeeze the flesh dry.
6. Roughly chop the flesh and add it to the stuffing in the bowl.
7. Arrange the eggplants in a dutch oven and spoon in the stuffing, packing fairly loosely to allow the raw ingredients to expand during cooking. Make more than one layer if necessary.
8. Pour into the pan enough stock to come half way up the bottom layer of eggplants. Simmer, covered, on top of the stove, for 3/4 — 1 hour or until tender.
9. Garnish with parsley before serving.
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