Ingredients
6 small eggplants
5 Tbs. olive oil
filling:
1/2 kilo ground beef
1 cup burgul - soak 20 minutes, then drain
1 onion, chopped
1 Tbs. chopped mint
1 Tbs. chopped parsley
2 Tbs.roasted pine nuts
1 400 gram can crushed tomatoes
5 Tbs. olive oil
salt, pepper
Sauce:
1/4 cup olive oil
i can crushed tomatoes
5 garlic cloves, crushed
4 cups boiling water
salt, pepper, turmeric
Preparation
Halve eggplants and remove flesh, leaving a 1 cm. thick shell. Mix filling ingredients and fill eggplant shells - do not pack tight Combine sauce ingredients. Heat 5 Tbs oil in large pan. Carefully place eggplant in one layer and cover with sauce. Cook covered on medium flame for 30 minutes. Cook on low flame for additional 30 minutes. Add boiling water as needed during cooking.
