Lebanese stuffed eggplant

Submitted by enr on 11 Jun 2014
6 small eggplants (about 200 g each)
1/2 cup long grain rice or jasmine
1/4 cup olive oil
3 tbsp pine nuts
1 large onion, finely chopped
2 cloves garlic, chopped
2 cup chicken broth
400 g tomatoes in juice konserva, diced
400 g beef or lamb mince
1-2 tsp ground allspice
1 tsp cumin and cinnamon (optional)
1/2 lemon
3 tbsp chopped parsley
Lebanese stuffed eggplant
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Eggplants carve. I have them cut to length from the back of the handle, without stem and slice through. Another option is to cut the cover with handle and so to carve. Wash rice and drain well. The oil is heated in a large skillet or saucepan over medium-high heat. Pine nuts fry until golden for about 3 minutes, stirring frequently, then transfer with a slotted spoon into a bowl. Onions and garlic also fry until plating for about 6 to 8 minutes, stirring occasionally. Half cup of onion mixture is transferred into the bowl with pine nuts. To the remaining mixture add the broth, tomatoes, 3/4 tsp salt and 1/4 tsp black pepper (optional) chopped interior of eggplants and leave to simmer. rice, meat, allspice, 1 tsp salt, 1/2 tsp pepper, cumin (if using) and cinnamon (if using) is added to the bowl with the onion mixture separated and pine nuts and mix thoroughly with your hands. To this mixture was filled eggplants, leaving little room for rice which swells during the cooking. Stuffed eggplant is placed carefully in the pan with the tomato sauce. Cover with a lid and simmer until the rice is cooked (50 minutes to 1 hour). eggplants turn gently simmered until once. If the sauce is very rare, eggplants taken out and boil the sauce until thickened. Then season to taste, if needed. Eggplants return to the sauce. Serve with slices of lemon or lemon juice and sprinkle with parsley.
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11 Jun 2014