Mahshy (Stuffed Eggplant with Rice)

By ali eletre

  • Ingredients:

  • 1 kg eggplant

  • 1/4 tsp salt

  • 2 tbsp butter or oil

  • 1 onion, chopped

  • 1 kg tomatoes, chopped

  • Parsley

  • 1/2 c short-grain rice

  • Salt and pepper to taste

  • 1 c chicken broth or beef broth

  1. Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside. Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while. Add rice; stir and mix well. Remove from fire; set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake at 250 degrees F until rice is done.

Nutritional Facts



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