Betenjan Mahshi

Ingredients

Eggplants

4 medium-sized

Olive oil

3 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Allspice

1/2 teaspoon

Cinnamon

1/2 teaspoon

Dried mint

1 tablespoon

Fresh parsley

1/4 cup, chopped

Tomato sauce

2 cups

Garlic

3 cloves, minced

Onion

1 large, chopped

Rice

1 cup, uncooked

Ground beef

1 pound

Instructions

1. Preheat your oven to 375°F (190°C).
2. Carefully cut off the tops of the eggplants and scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the eggplant flesh and set it aside for later use.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
5. Stir in the chopped eggplant flesh, cooked rice, parsley, mint, cinnamon, allspice, salt, and pepper. Mix well to combine all ingredients thoroughly.
6. Stuff each eggplant shell with the beef and rice mixture, pressing down gently to pack it in.
7. Place the stuffed eggplants in a baking dish, standing upright.
8. Pour the tomato sauce evenly over the stuffed eggplants, ensuring they are well-coated.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
10. After 45 minutes, remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the sauce is bubbly.
11. Serve hot, garnished with additional parsley if desired.