Stuffed Eggplant with Meat

Necati AltanChef

Ingredients

• 4 small eggplants
  4 pieces
• 2 tomatoes, sliced
  2 pieces
• 1 cup beef broth, liquid
  1 cup
• 1 tablespoon butter
  1 tablespoon
• 100 grams ground beef
  100 grams
• 2 tablespoons chickpeas
  2 tablespoon
• 2 tablespoons rice
  2 tablespoon
• 2 onions, chopped
  2 pieces
• 1 tablespoon fennel (dill)
  1 tablespoon
• 1 tablespoon parsley, chopped
  1 tablespoon
• 1/4 teaspoon black pepper
  0.3 teaspoon
• 1 teaspoon salt
  1 teaspoon
• 1/2 cup lemon juice
  0.5 cup
• 1 teaspoon dried mint
  1 teaspoon
• 1 clove garlic, crushed with salt
  1 clove

Steps

1. 1

   To prepare the filling: Mix the filling ingredients together in a bowl.

   Required Tools:

   Mixing Bowl

   5 min
2. 2

   Using a corer or a small spoon, hollow out the eggplants and wash them.

   Required Tools:

   🍳

   Small Spoon

   5 min
3. 3

   Stuff the eggplants partially with the filling, leaving some space to prevent them from bursting while the rice cooks.

   5 min
4. 4

   Place the stuffed eggplants in a pot, and layer the tomato slices and butter on top. Pour the beef broth over them and cook on low heat for 40 minutes until done.

   Required Tools:

   Pot

   40 min
5. 5

   To prepare the sauce: Mix the lemon juice, dried mint, and crushed garlic with the cooked eggplant sauce.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags