Mahshy

Description

Stuffed eggplant with rice

Ingredients

• 1 kg eggplant
• ¼ tsp salt
• 2 tbsp butter or oil
• 1 onion, chopped
• 1 kg tomatoes, chopped
• parsley
• ½ cup short-grain rice
• salt and pepper to taste
• 1 cup chicken broth or beef broth

Directions

1. Wash and core eggplant.
2. Prick with fork, and sprinkle with salt; set aside.
3. Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while.
4. Add rice; stir and mix well.
5. Remove from fire; set aside for 10 minutes.
6. Fill eggplants with rice mixture and place in a deep baking tray or casserole.
7. Pour meat broth over, cover with foil, and bake at 250°F until rice is done.