Efrat's Notebook

Stuffed Baby Eggplants in Tomato Sauce Draft

Small eggplants stuffed with rice and ground beef spiced with cinnamon and nutmeg, which I simmer in tomato sauce until the rice is tender.

  • Prep45 min
  • Cook45 min
  • Total1 hr 30 min
  • Makes8–12 servings
  • KashrutMeat

What you need

Amount:×1

How I make it

  1. Hollow out the eggplants.

  2. Mix the rice and beef and season with the spices.

  3. Melt the butter (or margarine) in a skillet and add it to the meat mixture.

  4. Gently fill the eggplants about halfway.

  5. Cut the tomato into pieces the size of the eggplant openings and plug each eggplant with a piece of tomato.

  6. Arrange the eggplants snugly side by side in a pot.

  7. In a separate bowl, mix the water and tomato paste and season.

  8. Pour into the pot to cover the eggplants and bring to a boil.

  9. Lower the heat and simmer for 45 minutes, until the rice is tender.

What I've learned

  • I fill them only halfway, because the rice swells as it cooks.

Source: ChefEf (chefef.com)