Lebanese Stuffed Aubergine

Ingredients

6 medium-sized eggplant ( cored out and cored out)

 

The filling

1/2 cup of rice

1 cup chopped parsley

1 cup toasted pine nuts

1/4 cup of pomegranate molasses

1/2 cup of tomato paste

1/2 teaspoon dry mint

3 crushed garlic cloves

Salt and pepper to taste

2 tablespoons of olive oil

 

The sauce

400 g chopped tomatoes

2 tablespoons tomato paste

1 and a half cups of water

 

How to prepare

Mix all the filling ingredients well and then stuff the eggplant with a spoon.

Pour half a tablespoon of olive oil over the eggplant, then arrange it in an oven tray.

Mix the sauce ingredients and pour over the eggplant.

Cover the tray with aluminum foil and place in the preheated oven for 50 minutes.

Serve hot with yoghurt.