Sheik Babani
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 medium
Eggplant680 g
Lean Ground Beef1 cup
Olive Oil1 tbsp
Pepper (freshly ground)2 tsps
Salt1 tsp
Black Pepper1 cup
Water1 tbsp
Beef Base4 cups
Crushed TomatoesDirections:
1
Cut the eggplant in half lengthwise and widthwise and "stripe" the skin with a peeler
2
Core the eggplant, leaving at least 1/3-inch outer layer
3
Reserve cores for red sauce
4
Saute the eggplant in vegetable oil until all sides are brown
5
Lightly brown the beef in a frying pan and drain oil
6
Blend the beef in a food processor and then return to the pan
7
Add remaining ingredients and cook over medium-high heat for 4 minutes
8
Reduce heat to medium and continue to cook for about 10 minutes
9
For the red sauce, blend the eggplant cores, green pepper, and jalapeno until smooth in a food processor
10
Place in saucepan with heated olive oil and saute until it boils and melts together, about 20 minutes
11
Season with salt and pepper
12
Add the remaining ingredients and boil until it thickens and oil appears at top
13
Then stuff eggplant with prepared beef and top with red sauce
14
Garnish with parsley and serve with rice