Ingredients
2 large eggplant
1 medium onion, minced
1 Tbsp. chopped parsley
2 Tbsp. chopped green pepper
3 Tbsp. butter
1/2 lb. ground beef
2 c. cooked rice
salt and pepper to taste
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel eggplant. Cut into cubes and cook in small amount of water for 15 minutes. Drain. Saute onion, parsley and green pepper in 2 tablespoons of the butter for 2 to 3 minutes. Add eggplant, beef and rice. Season with salt and pepper. Put in 2-quart casserole and sprinkle with 1/2 cup toasted bread cubes. Dot with remaining butter and bake at 350° for 30 minutes.