A filling and attractive way to use eggplant as an entrée. Along with the eggplant, you can also hollow out a couple medium peeled potatoes and stuff them with the same beef mixture.
Mama’s Baked EggplantNovember 13, 2010 Print
Recipe courtesy of Alexandra Mansour
- 2 medium eggplants (dark purple, pear-shaped variety)
- butter 1 Tbsp 15 ml
- ground beef 1 lb 450 g
- 2 medium onions, thinly sliced
- handful pine nuts
- salt and pepper, to taste
- mixed spice, to taste
- cinnamon, to taste
- 1 can tomatoes 18 oz 796 ml
- water 2 cups 500 ml
Peel the eggplants and cut each into four round pieces. Scoop out the centres and save. Rinse eggplant in cold water and sprinkle salt over them. Set aside for 5 minutes. Soak up excess water with a paper towel. Melt butter in a frying pan and add meat, onions and pine nuts. When redness leaves the meat, add spices. Stuff eggplants with meat filling and place in a casserole dish with the tomatoes around them. Add the scooped-out eggplant and the water (use less than 2 cups if you prefer a thicker sauce). Cook for 1 hour at 300°F (150°C) or until the eggplant is tender. Serve with rice.