Sitti Ibtihaj’s Stuffed Eggplants

Ingredients

Eggplants

• 10 small eggplants

• Salt, for draining the eggplant cores

Stuffing

• 1 cup rice

• 1/2 lb ground beef

• 3 tsp salt

• 2 tsp allspice

• 1/2 tsp black pepper

• 3 tbsp olive oil

• 1/2 can chickpeas

• About half of the salted/drained eggplant cores

Sauce

• Tomatoes, sliced, for the bottom of the pot

• 4 cups water

• 1/2 cup tomato paste

• Juice of 1 lemon

• 1 tbsp salt

• 1 chicken stock cube

• 2 tsp allspice

Instructions

1. Cut the tops off the eggplants and core them using a corer. Save the inside flesh of the eggplants.

2. Place the eggplant cores in a bowl, sprinkle with salt, and let them drain. After they release their water, use about half of the cores in the stuffing.

3. In a bowl, mix the rice, ground beef, salt, allspice, black pepper, olive oil, chickpeas, and half of the drained eggplant cores (make sure to squeeze all the liquid out).

4. Stuff the eggplants with the rice mixture, being careful not to overfill them since the rice will expand as it cooks.

5. Line the bottom of a large pot with sliced tomatoes.

6. Arrange the stuffed eggplants on top of the tomatoes.

7. In a separate bowl, mix the water, tomato paste, lemon juice, salt, chicken stock cube, and allspice until combined.

8. Pour the sauce over the eggplants.

9. Bring the pot to a boil, then lower the heat, cover, and cook for about 2 hours, until the eggplants are tender and the rice is fully cooked.

10. Serve the eggplants with extra sauce on the side so you can spoon it over each bite and eat them juicy.