Recipe
Egyptian Stuffed Eggplant with Rice Recipe - (Mahshy)
Posted by : unknown
Preparation time : 30 Min
Cooking time : 1 Hrs 0 Min
Level of difficulty : Low
Ingredients
4 servings
- 1 kg eggplant
- 1/4 tsp salt
- 2 tbsp butter or oil
- 1 onion, chopped
- 1 kg tomatoes, chopped
- Parsley
- 1/2 c short-grain rice
- Salt and pepper to taste
- 1 c chicken broth or beef broth
Preparation
Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside. Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while.
Add rice; stir and mix well. Remove from fire; set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole.
Pour meat broth over, cover with foil, and bake at 250° F until rice is done.
