Stuffed Eggplant (Patlican Karniyarik)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 30 minutes 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 eggplant olive oil, for frying 1 Tbsp butter or margarine
7 oz ground beef or lamb 1 onion, chopped 1 Tbsp fresh chopped parsley
1 tsp tomato paste salt and ground black pepper 1 tomato, sliced into thin rings



1 Peel the skin of the eggplant in stripes. Cut in half lengthwise and scoop out the flesh without breaking the skin. The eggplant halves should look like two boats.
2 Heat a little olive oil in a skillet and fry the eggplants on all sides until lightly browned. Drain and place in a roasting pan, hollow sides up.
3 Preheat a 375 F oven. Melt the butter or margarine in a separate pan and cook the meat, onion, parsley, and tomato paste together.
4 When cooked, fill the eggplant shells with the meat mixture and place a few tomato rings on each one. Pour 1-1/4 cups water into the roasting pan. Cook in the oven for 30 minutes, or until the eggplants are cooked. Serve with rice.

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