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LOCATION: Recipes >> Eggplant Casserole Recipes >> Stuffed Eggplant 04

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Stuffed eggplant

1 1/2 Kg eggplant
1.2 Kg ground beef
1/2 Kg tomato paste
1 medium-sized onion
1 cup rice
1 1/3 cup oil
1/2 cup chopped parsley
4-5 Tbsp breadcrumbs
salt and pepper

If you're stuffing tomatoes, we usually do about 5-8 tomatoes, and
2-3 eggplant, and one or two peppers (bell). Take the insides of
the tomatoes out, and use those instead of the canned tomato paste.

Take out the insides of the eggplant. You may want to save some
of this to add to the filling.

In a wide pot, put the ground beef and onion (chopped) with 1/2
the oil, till the beef if brown, and separated. Add the tomatoes
and anything else removed from the things you stuff, if you want.

Not everything removed from the eggplants and/or peppers, just
a touch for taste), salt, pepper, parsley, and 1/2 cup water, and
let it simmer for about 15-20 minutes. Add 1 cup warm water, and,
when it starts to boil again, the rice. Mix with a fork, and let
it boil for about 10 minutes.

If it's been in there a while, and there's still a fair amount of
the liquid, you may want to add about 1/2 cup bread crumbs. While
you're waiting, add a little bit of sugar, salt, pepper, and oil
in each of the veggies you're gonna stuff. Turn the heat off,
and stuff the veggies, not filling to the top, as the rice is gonna
expand in the oven.

Cap them, and dust them with breadcrumbs. You may want to put
potatoes in there, too.

Pour the remaining oil (and a bit more, depending on the size of
your pan) over the veggetables/potatoes, along with some of the
tomato insides/paste and bake for 35-40 mins at 350F.


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