6 servings
6 large egg-plants,
3/4 glass olive oil,
7 teaspoon salt,
Rice filling (page 68)
Remove the stems of the egg-plants. Cut out conical caps from this end. Hollow them out with a sharp knife. Wash them add leave in salted water.
Rub the pulp with some salt and squeeze them in order to take the juice out. Cook the pulp together with the rice filling.
Stuff the egg-plants with the filling and close the ends with the caps. Place them side by side in a saucepan. Sprinkle with salt. Add 1 glass of water. Cover and cook on low heat for 45-60 minutes, until they are tender.
Let them cool before serving.
Eggplant Stuffed With Rice and Tomatoes Recipe – NYT Cooking Ltf
Munahi Kousa (Stuffed eggplant with rice, meat, and chickpeas) Ltf
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