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INGREDIENTS: 8 small long eggplants, peel and keep half of the tips 1 amount of stuffing (see below) 1 can tomato sauce or 2 chopped large tomatoes 1/2 cube of chicken stock dissolved in 1/2 hot water 1 tsp salt 1 tbl lemon juice 1/4 tsp cinnamon, nutmeg and allspice 3 cups corn oil Preparation STUFFING 1 big chopped onion 1 lb ground beef 1/2 tsp cinnamon, allspice, nutmeg, black and white pepper 4 tbl corn oil 2 tbl roasted pine nuts Heat the oil in a pan and pour the chopped onion while stirring until it turns into a yellow color. Add pine nuts and the ground meet with the rest of the spices and stir till the meat it cooked. METHOD: Fry the eggplant in corn oil until golden and arrange them in a baking tray. Stuff the middle of each eggplant with a tablespoon of the stuffing, then combine the rest of the ingredients and pour it on top. Bake in a preheated oven at 375 degrees for 20 minutes. Serve hot with fluffy rice or pita bread. Serves 6. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |