Tender eggplant is stuffed with seasoned ground meat and rice, then simmered in tomato broth. With its soft texture and flavorful filling, this hearty dish is a favorite main course for guests.
Hollow out the eggplants and remove the centers. Soak them in salted water for 15 minutes to reduce bitterness, then drain.
Mix the ground meat, rice, onion, tomato paste, parsley, salt, and black pepper.
Fill the eggplants two-thirds full.
Arrange the stuffed eggplants in a pot. Add the grated tomato, olive oil, and hot water, then weigh them down with an inverted plate. Simmer over low heat until the rice and eggplants are tender.
After hollowing out the eggplants, soak them in salted water to reduce bitterness and help them absorb less oil while cooking. Fill them only two-thirds full. Contains ground meat.
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