Stuffed Eggplants

I devised this dish from memory when I was a teeanger living in Germany and while my dad was visiting.  This became his favorite dish.Serving: 4-6 3 eggplants 12 ounces of regular or lean ground beef 2 large onions chopped 2 large tomatoes chopped or one small can of chopped tomatoe 2 cups Italina Parsely chopped 2 cups green onions chopped 1/2  head garlic chopped 1/4 cup white rice 1/4 cup yellow split peas 1/4 cup oil 1 tea spoon Turmeric 2 table spoon Tomatoe Paste 1/2 tea spoon ground saffron 1/2 tea spoon crushed red pepper Salt and Pepper

1. 1. Preheat oven 350ºF.
2. 2. In a pot, brown 1 and 1/2 onions, 2 tablespoons of oil, pinch of salt & Pepper and 1/2 teaspoon turmeric. 
3. 3. When onions are golden, add ground beef, garlic, red pepper, 1/2 teaspoon salt and saute for 10 more minutes on medium heat.  
4. 4. Add tomatoe paste, 1/2 of chopped tomatoes and cook for 10 more minutes on medium heat. 

5. Mix the powdered Saffron with 1/2 cup of boiling water and add to beef mixture and mix.  Taste seasoning.

1. 6. Slice off the bottoms of eggplants and hollow them out, using the point of a knife, leaving a shell about 1/2 inch thick, and set aside the flesh. Sprinkle the shells generously with 1 tablespoon salt and set aside.
2. 7. Cook rice for 15 minutes in 2 cups of water and 1/2 teaspoon salt.  Drain.
3. 8. Cook split peas for 20 minutes in 2 cups of water and 1/2 teaspoon salt. Drain
4. 9. Add rice, split peas, and the chopped herbs to beef mixture. Season with 1/2 teaspoon salt and pepper. Mix thoroughly and taste.

10. Fill eggplants with the beef and herbs stuffing.

11. In a large skillet, add the remaining onions, tomatoes, 1/2 cup water or tomato juice, eggplant flesh, a little oil, salt, pepper and mix to cover the base of our skillet – add the stuffed eggplants side by side over the onion and tomato mixture, close the lid and bake in the oven for 1½ hours. Serve with bread and Greek yogurt.

 

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