Stuffed Eggplant

By Feelgoodfoodie · 120 min

Ingredients

Instructions

1. Cut off the stalks of the eggplants. Using an apple corer, hollow them out without piercing the skins, and set the flesh aside.
2. Heat 1 tablespoon olive oil in a large deep pot over medium heat. Add the onion and ground beef, season with 7 Spice, salt and pepper, and cook for 8 minutes until browned.
3. Add the uncooked short grain rice and stir. Transfer to a bowl and set aside.
4. Fill each hollowed eggplant with the rice stuffing, leaving about ¼ inch empty at the top. Seal each with a tomato chunk. Repeat with the remaining eggplant.
5. To make the tomato broth, heat 2 tablespoons olive oil in the same pot over medium heat. Add the tomato paste, garlic, 1 teaspoon salt and ½ teaspoon black pepper, and cook until fragrant, about 1 minute.
6. Add 4 cups water and stir to combine.
7. Arrange the stuffed eggplants in the pot, almost fully submerged in the broth, adding up to 1 more cup water if needed. Bring to a boil, then lower to a simmer.
8. Place a heatproof plate on top of the eggplants to hold them down, cover and cook for 1 hour and 15 minutes.
9. Uncover and cook for 15 more minutes, until the sauce has reduced and the rice is fully cooked.
10. Serve warm with the tomato broth spooned over the top.

Summarized from Feelgoodfoodie's video. Watch it for the details.