Kefta stuffed eggplant

Kufta:

3 lbs ground beef

1 bunch parsley

1large onion

salt,pepper to taste

1 small Chile(optional)

pinch Cinnamon

3cloves garlic

salt/pepper to taste

The rest of dish:

4 eggplants

1 tomato diced

1 bell pepper diced

1 onion diced

3 cloves garlic ground

chilies left whole(OPTIONAL)

3 tablespoon tomato paste

1 1/2 cup chicken broth

salt and pepper to taste

1/4 cup vegetable oil

Pine nuts as garnish

HOW2:

Preheat oven 350DF

Kufta: In a food processor add parsley,garlic,onion,chilies,salt,pepper,and Cinnamon puree for a few Min's and add it to the meat mix well and set aside.

Prepping eggplant:

take each eggplant and cut sections 1/2 way down don't cut all the way, this will form pockets for the kefta meat to sit in.

on med heat add oil to a pan and saute the egg plants whole on each side for a few Min's don't cook it all the way just 2 give it a light gold color and cook it 1/2 way.

Stuffing the eggplants:

take some kufta meat and form patties place each patty in the open pockets of the eggplant

do this until each eggplant is stuffed. form the remaining meats into balls or kufta sticks.

Cooking:

In a baking dish add tomato,onion,salt,pepper,tomato paste,chilies,chicken stock mix up.

place the stuffed eggplants on top and remaing extra meat around the eggplants cook for about 45Min's to 1 hour depending on the size of the eggplants.

serve with white rice and with a garnish of pine nuts. ENJOY!