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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the stem ends from the eggplants. | 2. Halve the eggplants lengthwise. | 3. Peel if desired; if the eggplant is fresh, there is no need to peel it. | 4. Use a spoon to scoop out the centers, leaving boat-shaped shells. | 5. Keep the flesh you scooped out to add to the stuffing. | 6. Sprinkle the shells with salt. | 7. Put them in a colander upside down and leave to drain for 1/2 hour. | 8. Preheat oven to 425 degrees C. | 9. Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender. | 10. Rinse under cold running water and drain well. | 11. Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown. | 12. Leave to cool. | 13. Mix with the beef, parsley, cumin, turmeric and almonds. | 14. Chop the flesh removed from the eggplant. | 15. Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt. | 16. Saute over medium-low heat, stirring often, until tender, about 10 minutes. | 17. Leave to cool and mix with the stuffing. | 18. Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning. | 19. Rinse the eggplant shells, pat them dry and put them in a baking dish. | 20. Fill them with the stuffing. | 21. Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant. | 22. Add enough water to the dish to cover the eggplant by one third. | 23. Add the garlic to the dish. | 24. Spoon 1 tablespoon oil over the eggplant. | 25. Cover and bake 15 minutes. | 26. Reduce the heat to 350 F and continue baking, covered, 15 more minutes. | 27. Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2	lbs		226.7965	53.3425	8.8904	1.6329
salt pepper				-	-	-	-
tomato paste	1 -2	tablespoon		0.0	0.0	0.0	0.0
garlic	4	cloves		17.88	3.9672	0.7632	0.06
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
grain rice	1/2	cup	rinsed drained	-	-	-	-
salt black pepper			ground	-	-	-	-
olive oil	3	tablespoons		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
beef	1/2		ground lean	265.2006	0.0	52.2921	6.0973
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
almond	3	tablespoons	slivered toasted	360.67199999999997	0.0	0.0	40.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.