Stuffed Eggplant – محشي باذنجان باللحمه المفرومه

  • 2 Big Minced Onions
  • 10 Crushed Garlic Cloves
  • 1 Pound Ground Beef
  • 1 Cup Crushed Tomatoes
  • 1 Cup Olive Oil or Butter
  • 1 Bunch Chopped Parsley
  • 1 Bunch Chopped Corriander
  • 1 Bunch Chopped Dill
  • 1 Bunch Chopped Mint
  • 1 Bunch Green Onion
  • 1 Teaspoon Cumin
  • 1 Teaspoon Corriander
  • 15 Mini Eggplant

Directions

For stuffing:

  • Prepare filling by sauteing onion in avocado oil.
  • Make sure to add all spices and fry for a few seconds to get the smell out, then add the garlic.
  • Add the ground beef and mix well until ground beef is cooked, then add the crushed tomato, and all the greens.
  • Remove off heat and let it cool.

For the Eggplant

  • Press gently on the eggplants and role in a circular motion to loosen the core from the skin.
  • With a vegetable corer measure the depth of the eggplant and start poking it from the middle all the way in without piercing the bottom.
  • Rotate the corer in a circular motion to get out the seeds.
  • Start pushing the stuffing in and push down with your finger or spoon to make sure the stuffing is all the way in.
  • In a pot add some olive oil then assemble slices of tomatos and onions.
  • Assemble your eggplants until pot is full.
  • Prepare a mix of 1 cup chicken or beef stock, minced garlic, crushed tomatoes, and spices then sprinkle on the eggplant inside out.
  • Let it boil on medium high for 10 minutes then lower the temperature to low and let it cook for 20 minutes.
Instant Pickled Eggplant - Cook with Reem

Stuffed Eggplant – محشي باذنجان باللحمه المفرومه

Stuffed Eggplant Recipe by Cook with Reem

Ingredients
  

  • 2 Big Minced Onions
  • 10 Crushed Garlic Cloves
  • 1 Pound Ground Beef
  • 1 Cup Crushed Tomatoes
  • 1 Cup Olive Oil or Butter
  • 1 Bunch Chopped Parsley
  • 1 Bunch Chopped Corriander
  • 1 Bunch Chopped Dill
  • 1 Bunch Chopped Mint
  • 1 Bunch Green Onion
  • 1 Teaspoon Cumin
  • 1 Teaspoon Corriander
  • 15 Mini Eggplant

Instructions
 

For Stuffing

  • Prepare filling by sauteing onion in avocado oil.
  • Make sure to add all spices and fry for a few seconds to get the smell out, then add the garlic.
  • Add the ground beef and mix well until ground beef is cooked, then add the crushed tomato, and all the greens.
  • Remove off heat and let it cool.

For The Eggplant

  • Press gently on the eggplants and role in a circular motion to loosen the core from the skin.
  • With a vegetable corer measure the depth of the eggplant and start poking it from the middle all the way in without piercing the bottom.
  • Rotate the corer in a circular motion to get out the seeds.
  • Start pushing the stuffing in and push down with your finger or spoon to make sure the stuffing is all the way in.
  • In a pot add some olive oil then assemble slices of tomatos and onions.
  • Assemble your eggplants until pot is full.
  • Prepare a mix of 1 cup chicken or beef stock, minced garlic, crushed tomatoes, and spices then sprinkle on the eggplant inside out.
  • Let it boil on medium high for 10 minutes then lower the temperature to low and let it cook for 20 minutes.
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