Rice Stuffed Eggplant

 

Ingredients:

12 pcs eggplants, small and round

1 cup rice

100 g ground beef

2 cloves garlic, minced

1 medium onion, chopped finely

1 medium tomato, chopped finely

1 tbsp dried mint, crushed

1 beef cube

salt and pepper, to taste

2 tbsp olive oil

1/2 cup tomato paste combined with 1 liter of water

2 tomatoes, extra for the sauce

Directions:

1. Soak the rice in cold water for half an hour.

2. Wash the eggplant and remove the tops. Core out the insides and leave a hollow opening for the stuffing to go inside using an apple corer.

3. Drain the rice, then add ground beef, onion, garlic, tomato, dried mint, beef cube, olive oil. Mix until well combined. Add salt and pepper to taste.

4. Using your hands, fill the eggplant with the mixture, leaving an inch from the top, for the rice not to burst when cooking. Arrange in a cooking pot, add tomato sauce with 1 liter of water, tomatoes and salt and pepper. 

5. Bring to a boil for half an hour, taste the saltiness of the sauce, then reduce the heat to medium for another half an hour. Taste one eggplant to ensure that it is cooked before removing from the heat.