Mafrom - Stuffed eggplant

>> Tuesday, January 27, 2009





This recipe is from the middle east cuisine, actually, north Africa.
Usually on Friday nights, when all the family gathers together for dinner, my mother prepare this dish. It may be a little complected, but the taste and the smell alone makes all the hard work totally worth it!

2 large eggplant
1 large egg beaten
1 cup flour

Stuffing:
1/2 pound ground beef
1 chopped onion
1/2 cup parsley
1 clove garlic
2 small tomato paste
salt paper
red paprika

Direction:
Cut the eggplant to round pieces, pour some salt and let it stay for one hour (the eggplant will dribble their bitterns).

Wash them and dry them well
In a large bowel mix the meat with the onion the parsley and the garlic add salt and paper and mix it with the hands to complete mixture.
make small balls , meat balls.
take one piece of the dry eggplant and put the meat balls on top of it, dip the eggplant and the meat in the egg beaten plate and then in the flour plate and fry them both side until golden brown.

In a large pan with one tbsp oil saute the onion , mix the tomato paste with 2 cups boiling water and add to the onion, add red paprika and salt and put the stuffed eggplant on the tomato sauce, keep doing this until all the eggplant in the pan.


Pour on top of them the rest tomato paste mixing with hot boiling water salt and paparica and cook for 1 1/2 to 2 hours.

Bon Apetit !

3 comments:

Gal Cohen February 1, 2009 at 1:58 PM  

Yummmy!
this might sound strange, but it was tastier the day after; probably because it had hours and hours to marinate in the tasty sauce!

Pontch February 1, 2009 at 3:29 PM  

You are absolutely right, there is some dishes that taste better one day after.
Happy you liked it.
Luv u

ButterYum May 31, 2009 at 4:37 PM  

I've never heard of this, but it looks wonderful. I love eggplant!

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