# Remove the heads of the aubergines (don’t cast away), make holes for stuffing, rest in salt water without peeling for half an hour.
# Slice the onions finely, and add washed rice, ground meat, salt, black pepper, vegetable oil and mix. Finally add the chopped parsley, mix without breaking the rice, add 1 cup water.
# Fill the mixture into the drained and caved aubergines. (Fill 2/3 of the holes, because the rice will grow.)
# Whisk the eggs with flour in a deep bowl, and dip the stuffed aubergines into this mixture, par-fry in hot oil.
# Place the fried stuffed aubergines into the pot, pour 2 cups hot water all over, cook until the aubergines soften.
# Serve hot.
Note: Mubelles Stuffing is a recipe of Ottoman Cuisine, because of that it is cooked without paste addition.
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