This dish can be made with either white or dark purple eggplants.
They have to be the long and thin variety, not the more rounded variety.
Preparation Time: 1.5 hours
2 kg long white or purple eggplant, small sizes
3 tablespoons tomato paste
1 tablespoon margarine
1/4 kg minced meat.
2 cups rice
1 onions, finely chopped.
1 cup fresh parsley ,finely chopped.
1 teaspoon mint ,dried and ground.
1/2 kg tomato.
2 tablespoon margarine.
In a bowl mix minced meat, salt, pepper and tomato chopped in small pices.
Wash rice well, drain and add to bowl.
Stir to mix all ingredients well.
Also add parsley, spices and margarine.
Preparing the eggplants
Wash eggplants and cut their tops.
Remove the insides of eggplant.
Put 1-2 tablespoons of stuffing, don't fill the whole eggplant with stuffing to give space for rice to expand during cooking.
In a large pan arrange stuffed eggplants in a standing position with their tops facing upwards.
Dissolve tomato paste and salt in 2 cups warm water and add to vegetables in the pan.
Cover the pan and cook over medium heat until rice and eggplants are done. You can add boiling water if needed.
Arrange stuffed eggplants in a serving platter.