|
|
Preparation time
20 minutes
Total time:
1 hour 10 minutes
|
Ingredients
-
4 medium eggplants about 375 g (12 oz.) each
-
5 ml (1 tsp.) salt, divided
-
30 ml (2 tbsp.) olive oil
-
450 g (1lb.) ground beef
-
1 large onion, finely diced
-
4 cloves garlic, minced
-
5 ml (1 tsp.) ground cumin
-
175 ml (3/4 cup) long grain white rice
-
375 ml (1 1/2 cup) water
-
680 ml (1 jar) tomato pasta sauce
-
60 ml (1/4 cup) fresh parsley, finely chopped
-
1 lemon, zested
|
Directions
-
Preheat oven to 400°F (200°C).
-
Cut each eggplant in half lengthwise. Using a spoon, scoop out centre of eggplant, leaving 1-cm (1/2-in.) thick "shell." Chop flesh and set aside.
-
Season flesh in shell with 2 mL (1/2 tsp.) salt. Place on baking sheet cut-side down, and set aside.
-
Heat oil in large saucepan over medium-high heat. Cook beef with chopped eggplant, onion, garlic, cumin and remaining salt about 7 min., or until beef has lost its rosy colour.
-
Mix in rice and 375 mL (1 1/2 cups) water. Bring to a boil and reduce heat to low. Cover and cook 20 minutes until rice is tender and has absorbed all the liquid. Remove from heat and let stand, covered, 5 minutes.
-
Place 4 eggplant shells in each of two 33 cm x 23 cm (13 in x 9 in.) baking dishes and fill them with equal amounts of beef/rice mixture.
-
Pour tomato sauce evenly over the eggplant shells. Cover with foil. Bake 40 minutes until eggplant is tender and sauce is bubbling. Sprinkle eggplants with parsley and lemon zest.
|
|