Difference between revisions of "Mahshy"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
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* 1 cup [[chicken broth]] '''or''' [[beef broth]] | * 1 cup [[chicken broth]] '''or''' [[beef broth]] | ||
| − | == | + | == Procedures == |
# Wash and core [[eggplant]]. | # Wash and core [[eggplant]]. | ||
# Prick with fork, and sprinkle with [[salt]]; set aside. | # Prick with fork, and sprinkle with [[salt]]; set aside. | ||
Latest revision as of 14:09, 15 July 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
Procedures
- 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.
