Difference between revisions of "Mahshy"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
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[[Category:Egyptian Vegetarian]] | [[Category:Egyptian Vegetarian]] | ||
[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
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[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Short-grain rice Recipes]] | [[Category:Short-grain rice Recipes]] | ||
Revision as of 11:56, 6 April 2012
Description
Stuffed eggplant with rice
Ingredients
- 1 kg eggplant
- ¼ tsp salt
- 2 tbsp butter or oil
- 1 onion, chopped
- 1 kg tomatoes, chopped
- parsley
- ½ cup short-grain rice
- salt and pepper to taste
- 1 cup chicken broth or beef broth
Directions
- Wash and core eggplant.
- Prick with fork, and sprinkle with salt; set aside.
- Heat butter or oil, saute onion, add tomatoes and parsley, and saute 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 meat broth over, cover with foil, and bake at 250°F until rice is done.
