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Lebanon Stuffed Eggplant
6 small or 3 medium sized eggplants
1 cup of cooked rice
1/4 cup of chopped walnuts
4 tablespoons of chopped parsley
3 tablespoons of chopped onion
2 medium sized tomatoes, peeled, seeded and chopped
1/2 cup of olive oil
1/2 large red or green pepper, seeded and chopped
1 1/2 teaspoons of salt
freshly ground black pepper
2 firm ripe tomatoes, sliced |
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Remove the stalks from the eggplants and cut each in half lengthwise. Hollow out each half with a sharp knife. Mix rice, walnuts, parsley, onion, tomatoes, oil, red or green pepper, 1 teaspoon of the salt and pepper until well combined.
Stuff the eggplant 3/4 full with this mixture. Place the sliced tomatoes in a heavy saucepan and arrange the eggplants on top. Sprinkle with 1/2 teaspoon of salt and add enough water to half cover the eggplant. Cover, bring to a boil, reduce the heat and simmer for about 45 minutes until tender. Uncover after cooking 30 minutes to allow sauce to thicken. Transfer to a serving dish, let cool and serve. 6 servings
 
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