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Stuffed eggplant with rice



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