5:02 am - Wednesday February 21, 2018

Stuffed Eggplant

Stuffed Eggplant


  1. Eggplant4
  2. Mince250 gm
  3. Rice100 gm
  4. Butter2 tbsp
  5. Onion1
  6. Tomato1
  7. Lemon juice1 – 1 ½ tbsp
  8. Saltto taste
  9. Parsley chopped¼ bunch
  10. Black pepper powder½ tsp
  11. Water1 cup
  12. Oil3 tbsp


  1. Cut each eggplant into two halves, remove its pulp and keep aside. Heat 2 tbsp oil and 3 tbsp oil in a wok, add 1 chopped onion and fry till it is translucent.
  2. Then add 100 gm soaked rice and a little water, cover and cook until rice are tender.
  3. Add in 250 gm minced beef, mix very well.
  4. Add salt to taste, ½ tsp black pepper powder, 1 chopped tomatoes and ¼ bunch of chopped parsley. Mix very well.
  5. Stuff the cavity of eggplants with mice-rice mixture. Now put the two halves of each eggplant together, wrap with a piece of string. Now put the stuffed eggplants in water with a little water, add in 1 – 1 ½ tbsp lemon juice.
  6. Cover and cook for 10 – 15 minutes. Then remove the lid, cook till water dries.
  7. Remove in a serving platter, unwrap the string and serve hot.
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Filed in: Vegetables

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