Stuffed Eggplant (Moroccan cuisine)

Stuffed Eggplant (Moroccan cuisine)
2 eggplants
100 gr basmati rice
400 g of flaky meat
1 onion
2 cloves of garlic
400 gr tomatoes
Half a teaspoon of cinnamon
Half of peanut in cup of tea
Half of peanut in cup of tea
50 g raisins
Half a lemon juice
1 tablespoon olive oil
Black pepper
Chopped parsley
12 thin slices of tomato

How To?
Cut the eggplants in half to the middle. Remove 1 cm from the edges and leave in saline. Set the oven to 180 degrees. Dry the eggplants and bake in the oven for 15 minutes. Boil the rice in salt water and drain. Cook small chopped beef meat with olive oil over high heat. Add the chopped onions and garlics and continue to cook until pink. Add tomatoes and spices and cook until the vegetables are soft. Add lemon juice, rice, salt, raisins, chopped parsley and peanuts and mix. You prepare a mixture of eggplants inside each of three thin sliced tomatoes on each of the directory. Place the eggplants in the oven and pour some hot water. Cover with aluminum foil and cook in oven for 35 minutes. Remove the foil and cook for 8-10 minutes. Sprinkle noodles and chopped parsley on top and serve hot.

Categories:   Dinner