Yummy Stuffed Eggplant with Meat and Rice

Recipe by Mirj2338
READY IN: 2hrs




  • Cut the stem ends from the eggplants.
  • Halve the eggplants lengthwise.
  • Peel if desired; if the eggplant is fresh, there is no need to peel it.
  • Use a spoon to scoop out the centers, leaving boat-shaped shells.
  • Keep the flesh you scooped out to add to the stuffing.
  • Sprinkle the shells with salt.
  • Put them in a colander upside down and leave to drain for 1/2 hour.
  • Preheat oven to 425 degrees C.
  • Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
  • Rinse under cold running water and drain well.
  • Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown.
  • Leave to cool.
  • Mix with the beef, parsley, cumin, turmeric and almonds.
  • Chop the flesh removed from the eggplant.
  • Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt.
  • Saute over medium-low heat, stirring often, until tender, about 10 minutes.
  • Leave to cool and mix with the stuffing.
  • Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.
  • Rinse the eggplant shells, pat them dry and put them in a baking dish.
  • Fill them with the stuffing.
  • Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.
  • Add enough water to the dish to cover the eggplant by one third.
  • Add the garlic to the dish.
  • Spoon 1 tablespoon oil over the eggplant.
  • Cover and bake 15 minutes.
  • Reduce the heat to 350 F and continue baking, covered, 15 more minutes.
  • Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.