1. Cut the stem ends from the eggplants. 2. Halve the eggplants lengthwise. 3. Peel if desired; if the eggplant is fresh, there is no need to peel it. 4. Use a spoon to scoop out the centers, leaving boat-shaped shells. 5. Keep the flesh you scooped out to add to the stuffing. 6. Sprinkle the shells with salt. 7. Put them in a colander upside down and leave to drain for 1/2 hour. 8. Preheat oven to 425 degrees C. 9. Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender. 10. Rinse under cold running water and drain well. 11. Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown. 12. Leave to cool. 13. Mix with the beef, parsley, cumin, turmeric and almonds. 14. Chop the flesh removed from the eggplant. 15. Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt. 16. Saute over medium-low heat, stirring often, until tender, about 10 minutes. 17. Leave to cool and mix with the stuffing. 18. Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning. 19. Rinse the eggplant shells, pat them dry and put them in a baking dish. 20. Fill them with the stuffing. 21. Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant. 22. Add enough water to the dish to cover the eggplant by one third. 23. Add the garlic to the dish. 24. Spoon 1 tablespoon oil over the eggplant. 25. Cover and bake 15 minutes. 26. Reduce the heat to 350 F and continue baking, covered, 15 more minutes. 27. Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
