Ingredients:
*1 kg eggplant
*1/4 tsp salt
*2 tbsp butter or oil
*1 onion, chopped
*1 kg tomatoes, chopped
*Parsley
*1/2 c short-grain rice
*Salt and pepper to taste
*1 c chicken broth or beef broth
Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside. Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while. Add rice; stir and mix well. Remove from fire; set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake at 250 degrees F until rice is done.
NOTE: Any kind of meat can be added to the rice mixture
Last Updated: June 6th, 2011
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