Recipe of the Week
By Sarah Phillips

Mahshy (Stuffed Eggplant with Rice)

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.