x0x Stuffed Eggplant with Beef and Garbanzo Beans
Ingredients (serves 2 ):
4 small eggplants
Filling: 100 gr regular ground beef2 tbsp chickpeas (in a can)2 tbsp rice,
washed and drained1 tbsp dill, chopped1 tbsp parsley, chopped2 fresh onion,
chopped1 pinch powdered Cheyenne Pepper1 tsp saltPepper for taste
1 small tomato1 cup beef stock1 tbsp butter
1/2 lemon juice1 tsp dried mint1 garlic, smashed with salt
Mix all the filling ingredients in a small bowl with a tablespoon.
Cut off the tops of the eggplants. Discard the insides of the eggplants using
a small spoon. Stuff the eggplants with the filling you prepared. Don't over
fill them, leave some space at the top. Cut four small tomato pieces and put one
over each eggplant. Place the eggplants in a cooking pot. Cut butter in small
pieces and put over the eggplants. Pour beef stock in the pot from the edges.
Sprinkle the rest of the tomatoes all over.
Cover the lid, cook over low heat until the eggplants are done, which takes
about 40 minutes. Turn the heat off, mix all the sauce ingredients then blend it
with the juice in the pot.
Place the stuffed eggplants on a service plate, pour the juice all over and
serve immediately. Try serving this dish with yogurt with garlic.
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