Stuffed Eggplant

Amira Al-AhmadChef

Ingredients

• 2 kilograms eggplant, hollowed out
  2 kilogram
• 1 1/2 cups Egyptian rice
  1.5 cup
• 1/2 cup olive oil
  0.5 cup
• 1 onion, chopped
  1 piece
• 2 tomatoes, peeled and chopped
  2 piece
• Chopped parsley
  1 cup
• 1 tablespoon dried mint
  1 tablespoon
• 1 teaspoon coffee
  1 teaspoon
• Lemon Juice
  1 teaspoon
• Salt, black and red pepper to taste
  1 to taste
• 1 teaspoon hot sauce
  1 teaspoon

Steps

1. 1

   Heat the oil in a pot, add the onion and sauté until it softens.

   Required Tools:

   🍳

   Pot

   5 min
2. 2

   Wash the rice and drain it, add it to the onion and stir for 5 minutes, then add the tomatoes, salt, 1 teaspoon of lemon juice, pepper, coffee, and mint. Turn off the heat and add the parsley, let it cool slightly. Start stuffing the eggplants, place them in a pot and cover them with water.

   Required Tools:

   🍳

   Pot

   10 min
3. 3

   Add salt and lemon juice to taste, 2 tablespoons of olive oil, and 1 tablespoon of hot sauce. Cook over medium heat until done, then serve cold.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

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

Dietary Features & Tags