Prep 30 mins
Cook 45 mins
A Mideastern favorite. The amount of stuffing will depend on the size of vegetables used. Posted by request.
- 2 lbs eggplants (I prefer the smaller Japanese eggplants) or 2 lbs zucchini (I prefer the smaller Japanese eggplants)
- 1⁄2 lb lamb or 1⁄2 lb beef, ground
- 1⁄2 cup rice, washed and drained (or cooked rice if dish is to be baked)
- 1 tomatoes, skinned and chopped
- 2 tablespoons finely chopped fresh parsley
- salt and pepper
- 1⁄2 teaspoon ground cinnamon or 1⁄4 teaspoon ground allspice
- 2 tablespoons pine nuts (optional)
- 2 tablespoons raisins (optional)
- 1⁄4 cup olive oil
- Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
- Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
- Thoughly mix stuffing ingredients.
- Stuff vegetables no more than 3/4's full.
- Arrange vegetables in a large saucepan.
- Add oil and enough water to reach halfway up the sides of the vegetable.
- Cover and simmer 45 minutes.
- To bake: Arrange vegetables in an oven proof dish add oil and water as above.
- Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.
I loved the flavor of this dish, the spices and especially the unexpected taste of raisins and pine nuts. However, even though I used some large zucchini, it had turned to mush by the time the rice had cooked completely. I think that I will use cooked rice next time, and then only braise it until the zucchini are just tender, no longer than 25 minutes or so. I'll definitely try this one again because it's flavorful and easy to make.