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Stuffed Eggplant

Brungiel Mimli


4 large eggplants
1 lb ground meat (beef & pork)
2 tbsp margarine
2 eggs, beaten
1 tbsp parsley, chopped
2 tsp tomato paste
1 tomato, chopped
2 oz bread crumbs
1 onion, sliced
3 garlic cloves, crushed
4 oz grated cheese
salt & pepper to taste


Cut each eggplant in half lengthwise, Parboil halves for 10 minutes,
Scoop out the middle and save, fry onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs. cook until meat is done, stirring well
remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff halved eggplants. Sprinkle the tops with breadcrumbs & cheese,
bake in 350-degree oven for about an hour

  • Serve hot

  • You can use instead of Eggplant, large marrows or green pepper

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