Ingredients
- * 1 lb. small eggplants
- * 10 oz. minced meat
- * 1/2 cup pine nuts
- * 2 cups vegetable oil
- * 1/4 cup vegetable oil to fry the pine nuts
- * 2 lbs. tomatoes, peeled and finely chopped
- * 1 teaspoon salt
- * a dash of pepper, paprika and cinnamon
- * 1/2 cup vegetable oil to brown the bread
- * 2 cups yogurt
- * 2 garlic cloves
- * 2 cups toasted arabic bread cut into small pieces.
Directions
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Lightly brown the pine nuts in the vegetable oil. Remove and drain. Saute the minced meat in the remainig oil. Season and let simmer over low heat for 10 minutes. Wash the eggplant and scoop out the pulp leaving a shell 1/4/cm. thick. Wash again. Mix the sauteed meat with half the amount of pine nuts and fill the eggplants with the stuffing. Saute the stuffed eggplants in the oil. Place the peeled, chopped tomatoes in a large ovenproof dissh. Arrange the sauteed eggplants on top of the tomatoes. Add one teaspoon salt to the eggplants and allow to come to the boil. Reduce the heat and simmer for 40 minutes. Brown the bread in the oil and drain. Crush the garlic with a dash of salt and add to the yogurt. When the eggplanlts are done, remove from the tomatoes and set aside. Add 2 cups tomato sauce to the browned bread pieces and place in a large serving dish. Pour the yogurt mixture over the bread and tomato sauce. Arrange the eggplants over the yogurt mixture. Garnish with the remaining browned pine nuts and their oil. Serve immediately.