Ground Beef
Mechshe Batinjan
Ingredients
- 1 lb Ground Steak
- 8 small eggplants
- ½ cup short-grain rice, rinsed
- 1 tsp allspice
- ½ tsp cinnamon
- Kosher salt and black pepper
- 1½ cups tomato sauce
- 4 garlic cloves, minced
- 2 tbsp lemon juice
- 1 cup water
Instructions
- 1
Hollow each eggplant carefully from the stem end, leaving a ¼-inch wall.
- 2
Combine beef, rice, allspice, cinnamon, salt and pepper. Mix gently.
- 3
Fill each eggplant loosely — the rice needs room to expand.
- 4
Arrange in a heavy pot, stem side up.
- 5
Combine tomato sauce, garlic, lemon juice and water. Pour over eggplants.
- 6
Bring to a boil, then reduce heat to low. Cover and cook 50–60 minutes until eggplants are silky and filling is tender.
- 7
Serve with the braising sauce spooned over the top.
Butcher's Tip
Choose eggplants that are uniform in size so they cook evenly. Italian or Japanese varieties work best.
Used in this recipe
Ground Steak
