I’ve tried this dish about 5 or 6 years ago. An old friend of the family brought the tiniest, softest, most delicious stuffed eggplants ever. Tasted like stuffed vine leafs ورق عنب. She left the country before we were able to get the recipe from her. This is my way of imitating it.. I kinda miss her!
- 1 cup of rice
- 1/2 cup parsley
- 1/4 cup tomato
- 1/4 cup onions
- black pepper
- potato slices
- small eggplants (the light purple and white ones.)
- half a cup of lemon
- 1/4 cup olive oil
- 1 Garlic clove
- Wash the eggplants and snap the head off.
- Carve all the flesh out, leaving about .5 cm of flesh. (I stuffed 6 small eggplants, 4 small zucchinis and there was still more stuffing left, so if you want, you can cut use 3/4 cup of rice instead of 1 )
- sprinkle the eggplants with salt from the inside and leave them for 5 minutes.
- Mix the rice, parsley, tomato, onion, pepper, lemon, olive oil and garlic together. (you can add a bit of salt if you want, but I think the salt we used in dress the eggplants is enough)
- Stuff the eggplants with the mixture, leaving about 1.5 cm of empty space on top (when the rice cooks, the stuffing will increase in size)
- in a pot, put a layer of potato slices, then a layer of eggplants. arrange them in a way that each eggplant opening is facing the back of the other eggplant so that the stuffing doesn’t fall off.
- I added another layer of potato but its optional.
- Then, strain the mixture and pour the liquid in the pot. Add more water until it barely covers the last layer.
- you have to weigh in the eggplants so that they do not move when the liquid is boiling. its usually done with a plate.
- cook it in high heat until it starts to boil. then lower the heat and let it bake for about 1:30 hour.
That would be it :)
The result was really delicious