Stuffed Eggplant

Name: Stuffed Eggplant
Total time: 10800 s
Yield: 6 servings
Ingredients: 6 1/2 pounds eggplant for stuffing; 1 pound ground beef; 2 cups rice (about 400 grams); 2 tablespoons salt; 1 tablespoon seven spice blend; 2 tablespoons tomato paste; 8 1/2 cups water (2 liters); 2 tablespoons clarified butter or ghee; 1/2 cup mixed nuts (almonds and pine nuts)

EmBahaa AlAchrafi @abirnahle

لبنان

Stuffed Eggplant

EmBahaa AlAchrafi @abirnahle

Saved

Ingredients

3 hours

6 servings

6 1/2 poundseggplant for stuffing
1 poundground beef
2 cupsrice (about 400 grams)
2 tablespoonssalt
1 tablespoonseven spice blend
2 tablespoonstomato paste
8 1/2 cupswater (2 liters)
2 tablespoonsclarified butter or ghee
1/2 cupmixed nuts (almonds and pine nuts)

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Steps

3 hours

1

Wash the eggplants, cut off the tops, then hollow them out. Immediately soak them in water. Once all are done, rinse and drain them.
2

Meanwhile, prepare the filling: Rinse the rice, then add the ground beef, 1 tablespoon salt, and the seven spice blend. Sauté the nuts in the clarified butter or ghee, then add them to the filling.
3

Stuff the eggplants with the filling. In a large pot, bring the water to a boil with the tomato paste and 1 tablespoon salt. Gently add the stuffed eggplants to the pot.
4

Simmer over medium heat for about 1 1/2 hours.
5

Enjoy!