Onion Stuffed Eggplants

Ingredients:
4 Long Eggplant (dark skin) (you must be able to divide into 3 pieces and 3” long)
4 big size onion (or 2 big size Spanish onion) sliced
1 head of garlic (chopped diced size)
1 small potato (grated or pureed)
1/4 C rice
1/4 C olive oil
1 tsp. turmeric
1 chili pepper
1 tomato (chopped diced size)
1 Tbsp. pepper paste
1 tbsp. ginger (minced)
2 tsp. ground black pepper
1/2 Tbsp. salt

 Making:
Wash the eggplants

Divide each of them into three equal pieces

Scoop the meaty part out of the vegetable and make a nice well to be filled.

(Try not to poke the bottom of the eggplant)

Chop the copped eggplant pieces into smaller pieces and put in a bowl ( has 1/4 vinegar and water) .

 Heat the oil in a wok

Add, ginger, garlic, salt, pepper, turmeric and start sautéing.

Add onion continue sautéing until onions get translucent.

Squeeze the excessive liquid and add the eggplant pieces continue sautéing.

Add tomato and rice.

Let the filling cook for 7 minutes simmering.

Place all the eggplant shells in the pan and fill each of them with the onion filling.

You may place small piece of tomato on each stuffed eggplant for a tasty look

Add 1 C water in the pan and cook the eggplants for 25 minutes on low heat.

You may broil it after cooking for like 2 minutes although it is not necessary egg plants looks more appealing if browns a little.

Serve in room temperature.

You may enjoy with yogurt aside if you like plain yogurt.  


3/19/2015



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