Mahshy Stuffed Eggplant with Ric

By ali eletre

  • (2 votes)

  • 2 pounds eggplant

  • 1/4 teaspoon salt

  • 2 tablespoons butter or oil

  • 1 onion, chopped

  • 2 pounds tomatoes, chopped

  • parsley

  • 1/2 cup short-grain rice

  • salt and pepper to taste

  • 1 cup broth

  1. Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside.

  2. Heat butter or oil, sauté onion, add tomatoes and parsley, and sauté 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 broth over, cover with foil, and bake at 250 degrees F until rice is done.

Nutritional Facts