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Yalanji eggplants

2012-11-04
Yalanji
  • Yield : medium dish
  • Servings : 6
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m

Ingredients

  • • 1kg of tall but small sized eggplants.
  • • 2 medium sized onions.
  • • 3 pieces of big tomato or 4 if they are small.
  • • 3 parsley bunches.
  • • 1/2 a cup of Egyptian rice.
  • • 1 tablespoon of Egyptian rice.
  • • 1 tablespoon of salt.
  • • A cup of olive oil.
  • • Green but not hot pepper.
  • • A little of black pepper with a sprinkle of condiment.
  • • A juice of 3 sour lemons.

Methods

Step 1

• Wash tomatoes well, peel them, then mince them finely.

Step 2

• Peel onions , mince them finely, and then rub them with salt and condiment.

Step 3

• Wash rice and then mix all the previous ingredients with rice and stir them well.

Step 4

• Add oil and lemon juice to the previous mix and stir well, then set it a side.

Step 5

• Wash eggplants, crack them or finish their pulp in a way that the thickness of each eggplant becomes 3mm approximately.

Step 6

• After finishing from digging, start stuffing the previous mix inside the eggplants until it arrives the neck of each eggplant.

Step 7

• Wash pepper, remove the seeds, cut them in a rectangular shape and put them in the bottom of the pot and put the stuffed eggplants on them.

Step 8

• Add soup remained from the mix to the pot with a cup and a half of water, then cover the pot and raise it on heat until it begins boiling, after that reduce the heat below the pot for 2 hours or until the mix becomes cooked.

Step 9

• After being cooked, leave it until it cools , then raise it from the pot to put it in a plate , then decorate it either using tomatoes minced into slices or pepper minced into slices.



By AleppoFood team

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