Ingredients :
- 5 medium Round eggplants ( not huge ones though)!cut into halves
- 1 lb Ground beef ( lean)
- 1 small Onions ( yellow, or Spanish ) chopped
- 1/2 bunch Parsley
- 1 large Egg
- Breadcrumbs
- 3 tsp Tomato paste
- 1/4 cup Olive oil
- Garlic- chopped
- Tomatoes and bell pepper (red or green)
- Black, pepper, cumin, red pepper
Method :
- Trim off the green part, soak them in the salty water. About 20 minutes . Put something heavy over them to prevent eggplants flowing around , so you can get rid off bitterness. While you are waiting you start preparing your meatballs.
- To grill or broil Eggplant, cut very small ones in half, cut in halves , Brush each side with oil, add salt and pepper, cook 8 to 10 minutes per side, turning often. When done, the Eggplant will be brown and tender. If you are broiling or grilling very close to the heat, 4 minutes per side may do. They will shrink and will get almost burn
- To prepare meatball: get mixing bowl, chopped onions, fresh Italian parsley, cumin, salt pepper, red pepper, chopped garlic and ground beef, one egg, if very lose , add some breadcrumbs .
- Depends of how big is your eggplant, make the meatballs so they can fit inside of eggplant .
- So far you already took your eggplants out of oven, let it cool, so you can use your tomb make a small hole to place your meatballs.
- After you stuffed the eggplants you have to secure the open side of them, cut small piece of tomatoes and red pepper, close the openings.
- Mix 2 teaspoon of tomato paste with hot water and little bit of salt.
- Poor tomato sauce over eggplant, about 3 cups of sos you should be having. Do not pour lots of sauce into them.
- Close the lit and cook with medium - low heat about 15-20 mints. Until meatballs are ready.
- To serve : after you put the stuffed eggplants in to a plate , pour sauce over them. Serve hot.
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