Stuffed Eggplants (Cuban Style)

Category: Main Dishes | Blog URL: http://cubandelights.blogspots.com

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Diego

Ingredients

Ingredients (1 medium size eggplant serves 2)

4 mediums size eggplants

1 pound of ground beef (can substitute with pork, 1 pound of rice

1 green bell pepper

1 small can of tomato sauce or paste

2 mediums yellow or red onion, size

Fresh Cilantro

2 large tomatoes

3 Culantro leaves ( a.k.a Thai Parsley)

2 bay leaves

one lime or lemon

3 cloves of garlic

Badia Sazon Completa ( Badia Brand complete seasoning. can be substituted by a mix of 1/2 cup of Mojo Criollo ( spanish marinade, any brand : goya, La Lechonera, Iberia, etc))

1/4 cup of dry white cooking wine

1 beef bullion cube

Preparation

Directions

Season the raw meat with the Mojo criollo, sazon completa, chopped garlic. Mix well and let sit for about an hour.

Next, mix the raw rice with the seasoned ground meat and make sure they are both well incorporated.

Take the eggpland cut the narrower end in a cone shape so that the end can be replace to close the eggplant with the stuffing and be held in place with toothpicks.

Remove the inside of the eggplant untill it's hollow. Fill the eggplant with the mix of raw meat and rice, replace the end and hold in place with toothpicks.

On a medium size pan, pour some olive oil or canola oil. Chop one onion and cut the bell pepper in strips, saultee untill the onions are translucent but not brown or burned, add the culantro leaves, the bay leaves, the can of tomato, about a tablespon of sazon completo (complete seasoning), the Mojo Criollo ( spanish marinade), the cooking wine and the beef bullion. Lower the heat to medium and let it simmer for 5 to 7 minutes. In a large pot, place the 4 eggplants and add enough water to cover the eggplants. Bring to a boil and then lower the heat to medium. After the seasoning mix has cooked for the 5 to 7 minutes, add to eggplants in water, cook in medium heat for approximately an hour making sure that the eggplants dont fa

Once cooked cut the eggplant in half, serve on a large plate pour some of the sauce over it.Chop the cilantro, the second onion, and the tomato, mix, add some lime or lemon juice and serve on top of the half eggplant as garnish, serve with mashed potatoes, steamed asparagus and a glass of red wine, and VOILAAAA!! another great Cuban DISH for your dinner table!