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Mama’s Baked Eggplant

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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.

Recipe courtesy of Alexandra Mansour

Ingredients:

  • 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

Directions:

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.

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