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Stuffed Eggplant

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Stuffed Eggplant
Recipe type: Entree
Stuffed Eggplant is an Israeli food recipe that is stuffed with onions, tomatoes and rice.
  • 2 medium eggplants
  • 5 tbsp oil
  • 1 large onion, finely chopped
  • 3 tomatoes, chopped
  • 1⁄2 cup cooked rice
  • salt and pepper to taste
  • 1⁄2 tsp cinnamon
  • mint to taste, chopped
  • juice of 1 lemon
  1. Cut eggplant in half lengthwise, leaving stalk intact. Scoop out pulp leaving a shell about 1⁄2-inch thick.
  2. Prepare the stuffing: cube pulp roughly.
  3. Heat oil in a heavy skillet. Fry onion until translucent. Add eggplant cubes. Cook until soft, about 8–10 minutes.
  4. Remove from heat. Stir in tomatoes, rice, salt, pepper, cinnamon, and mint, and mix well.
  5. To assemble: fill the eggplant shells with the stuffing.
  6. Pour 2 tbsp oil into a heavy saucepan with tight-fitting lid and place the stuffed eggplants.
  7. Cook on the lowest heat possible until the shells are soft, about 40 minutes.
  8. Remove from heat and drizzle with lemon juice. Allow to rest for about 10 minutes before serving.

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