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Ingredients
2 Eggplant
Ingredients For Stuffed
500 gr. (1 Lb) American Rice
30 ml (2 tease ) vegetable oil
1 onion, finely chopped
1 clove garlic, crushed
1 carrot, finely grate red
125 ml vegetable juice
2 red pepper and 2 green pepper, finely chopped
sufficient amount 1 of salt
5 ml (1 teaspoon) cumin and black pepper
Ingredients For Tomato Sauce
4 medium size tomato
30 ml (2 tblsp) margarine
1 onion, finely chopped
1 clove garlic crushed
1 tblsp sugar
5 ml (1 teaspoon) allspice
Additional Ingredients
30 ml (2 tblsp) veg. oil
125 ml vegetable juice
Heat the oil in a saucepan and fry the onion and garlic until tender. Add the carrots, rice and vegetable juice. Lower heat and leave to simmer for 10 minutes. Add other ingredients into the saucepan. After soaking the eggplants in hot water cool them of in cold water. While heating the oven, divide each eggplant into 2 pieces, remove the inside and fill them up with the rice mixture. Line up the eggplants on the oven tray and cook them for 15 to 20 minutes. To prepare the tomato sauce, melt the margarine in a saucepan. Add garlic and onions and fry until tender. Add the remaining ingredients and let boil for 5 more minutes. Pour the sauce on the eggplants and serve.
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| Region |
Type |
Price |
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| USA |
Calrose #1 |
$1100 |
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| USA |
Calrose #1 Paddy |
$ N/A |
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| Egypt |
101 #2 |
$ N/A |
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| EU Prices |
Baldo |
€1000 |
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