'4 small eggplants'
1/2 cup of rice
6 tablespoons of olive oil
1 1/2 cups of ground meat
1/4 cup of white raisins
3 tablespoons of chopped fresh parsley
1 teaspoon of salt
1 1/2 cups of hot water
'4 small eggplants'
1/2 cup of rice
6 tablespoons of olive oil
1 1/2 cups of ground meat
1/4 cup of white raisins
3 tablespoons of chopped fresh parsley
1 teaspoon of salt
1 1/2 cups of hot water
Cut off the stem ends of the eggplants and reserve
Remove the pulp and chop
Season with salt to taste, using 2 teaspoons
DRAIN THE PULP WELL
Salt the inside of the eggplants and invert them to drain
Fry the rice in olive oil for 2-3 minutes
Add the ground meat, raisins, parsley, salt, and hot water
Cover the pan with aluminum foil and then add a lid
Simmer slowly for 20 minutes or until all the liquid has been absorbed
Place on a plate
Then, squeeze the pulp out of the eggplant well and mix with the meat and rice
Season to taste with salt, pepper, and cinnamon powder
Stuff the eggplants and place them in a pan
Cover with the cut-off stem ends
Add only enough water to cover halfway up the eggplants
Cover the pan and simmer slowly for about 45 minutes or until almost all the liquid has been absorbed
Serve with slices of bread, radishes, and thin onion rings.
