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home > recipes > vegetables > mahshi batinjaan
from Tipperary, Ireland 20 small eggplants (batinjaan) 1 pound ground beef 1 cup of rice 1 large can (28 oz /0.8 kg) crushed tomatoes 1/4 cup olive oil 1 1/2 tsp. salt 1/2 tsp. pepper 2 cups of water Wash the eggplants. Roll and press the eggplants with the palm of your hand against the kitchen counter to soften the eggplant and make coring easier. Cut the stem, and hollow carefully with an apple corer, melon baller, or small spoon. Rinse the inside of the eggplants to remove any remaining seeds. Make the stuffing by combining the rice, ground beef, chopped tomatoes, salt, pepper, and olive oil. Stuff the eggplants leaving a half inch for expansion of the rice. Place a layer of crushed tomatoes in the bottom of a large Dutch oven. Place the stuffed eggplants on top of the tomatoes in neat layers. Add the remaining liquid from the tomatoes and enough water to cover the eggplants. Sprinkle lightly with salt. Cook covered until tender (approximately 40 minutes). Simmer uncovered to thicken the sauce.

Mahshi Batinjaan


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keyword: mahshi
keyword: batinjaan
ethnicity: middle eastern
recipes for vegetables
recipes by rcoen
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(posted January 3, 2011)

from Tipperary, Ireland

20 small eggplants (batinjaan)
1 pound
ground beef
1 cup of
rice
1 large can (28 oz /0.8 kg) crushed tomatoes
1/4 cup
olive oil
1 1/2 tsp.
salt
1/2 tsp. pepper
2 cups of water

Wash the eggplants. Roll and
press the eggplants with the palm of your hand against the kitchen counter to soften the eggplant and make coring easier. Cut the stem, and hollow carefully with an
apple corer, melon baller, or small spoon. Rinse the inside of the eggplants to remove any remaining seeds.

Make the
stuffing by combining the rice, ground
beef, chopped tomatoes, salt, pepper, and olive oil. Stuff the eggplants leaving a half inch for expansion of the rice. Place a layer of crushed tomatoes in the bottom of a large Dutch oven. Place the stuffed eggplants on top of the tomatoes in neat layers. Add the remaining liquid from the tomatoes and enough water to cover the eggplants. Sprinkle lightly with salt. Cook covered until tender (approximately 40 minutes). Simmer uncovered to thicken the sauce.



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