Stuffed Eggplant
Eggplant halves stuffed with ground beef, tomatoes and rice, topped with buttered bread crumbs and cheese, and baked until browned.
Ingredients
- 1 large eggplant
- salt for the eggplant pulp and shells
- 2 tablespoons butter
- 1 lb ground beef
- 1 onion chopped
- 3 tablespoons green pepper chopped
- 1 clove garlic crushed
- 1 can tomatoes 2 1/2 cups, with liquid
- 1/2 cup raw rice
- 2 teaspoons salt
- 1 dash pepper
- 1/2 cup parsley
- 1 cup soft bread crumbs
- 3 tablespoons butter melted
- 1 cup grated cheese
- 1 cup water for the baking dish
Instructions
- Cut the eggplant in half lengthwise and remove the pulp, leaving a thin shell. Chop the pulp and place it in a bowl. Sprinkle with salt and let stand for 30 minutes. Sprinkle the shells with salt and let stand.
- Sauté the ground beef, onion, green pepper and garlic in the 2 tablespoons of butter, stirring several times.
- Rinse the eggplant pulp with cold water, drain, and add it to the meat mixture. Brown well.
- Add the tomatoes with their liquid, the salt, pepper, parsley and rice. Cover and cook for 15 minutes, until the rice is almost cooked.
- Rinse the eggplant shells and arrange them in a baking dish. Fill with the meat mixture.
- Toss the bread crumbs in the melted butter and cover the filling with them. Sprinkle with the grated cheese.
- Pour 1 cup of water into the baking dish. Bake, covered, at 350°F for 30 minutes.
- Uncover and continue baking for 30 minutes, or until lightly browned.