Stuffed vegetables and leaf rolls
This Lebanese dish features small eggplants hollowed while keeping their skins whole, filled with ground beef, and slowly cooked in tomato sauce. It can be served at room temperature, for brunch or as a late-night snack.
Carefully hollow out the centers with a corer, keeping the eggplant skins intact.
Thoroughly mix the ground beef, onion, garlic, parsley, red pepper flakes, allspice, salt, and black pepper in a bowl.
Fill the hollowed eggplants with the mixture and arrange them in a casserole dish. Pour the grated tomatoes over them, garnish with the sliced tomatoes, and drizzle with olive oil.
Cover the dish and cook over low heat for 35 minutes, until the eggplants are tender.
Be careful not to pierce the eggplant skins as you hollow them; the filling will spill out during cooking if you make a hole.
Patlıcanları oyarken ikisinin kabuğunu deldim, pişirirken harç dışarı sızdı ve sos daha yağlı bir kıvam aldı. Tadı yine de güzeldi ama görüntüsü çatlak patlıcanlarda pek iç açıcı değildi, elime daha ince bir oyacak alıp tekrar deneyeceğim.
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