Print
Email
Add a photoServings: 1
Ingredients
- 8 sm round aubergines (or possibly 4 large ones)
- 1 x cupful of cooked rice
- 1/4 lb chopped mutton (either raw or possibly cooked)
- 2 x tomatoes salt pepper onions lemon juice herbs
- 1 x few pine nuts or possibly walnuts extra virgin olive oil
Directions
- Mix the cooked rice with the well-seasoned meat, a minced fried onion or possibly two, the minced tomatoes, and some marjoram, mint, or possibly basil.
- Cut about an inch off the thin end of the aubergines, and with a small spoon scoop out most of the flesh. Cut this into dice and mix it with the prepared stuffing. Fill the aubergines with the stuffing (not too full), put the tops in, inverted, so which they fit like corks, lay them in a pan with a little extra virgin olive oil; let this get warm and then pour warm water over them to come half-way up. Simmer for 30 min, add in the juice of a lemon, and cook very slowly another 30 min. There should be just a very little sauce left by the time they are ready. If there is any stuffing over, use it to fill tomatoes, that can be baked and served with the aubergines.
- country: Turkey
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3081g | |
| Calories 1739 | |
| Calories from Fat 1073 | 62% |
| Total Fat 119.4g | 149% |
| Saturated Fat 54.55g | 218% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 59mg | 2% |
| Potassium 6829mg | 195% |
| Total Carbs 169.24g | 45% |
| Dietary Fiber 100.9g | 336% |
| Sugars 69.76g | 47% |
| Protein 30.05g | 48% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
