Stuffed Eggplants (Cuban Style)
Eggplants are healthy and very versatile. There are many ways to prepare eggplants but this is one of my favorite.
Total Steps
7
Ingredients
16
Tools Needed
2
Related Article
http://cubandelights.blogspots.comIngredients
- 4 each medium size eggplants
- 1 pound ground beef
- 1 pound rice
- 1 each green bell pepper
- 1 small can tomato sauce or paste
- 2 medium yellow or red onion
- Fresh Cilantro
- 2 large tomatoes
- 3 leaves Culantro (Thai Parsley)
- 2 leaves bay leaves
- 1 each lime or lemon
- 3 cloves garlic
- Badia Sazon Completa (complete seasoning)
- 0.5 cup Mojo Criollo (Spanish marinade)
- 0.25 cup dry white cooking wine
- 1 cube beef bouillon cube
Instructions
Step 1
Directions
Step 2
<a href="/H7TNTGFZ">Season </a>the raw meat with the Mojo criollo, sazon completa, chopped garlic. <a href="/7S3QCKWK">Mix </a>well and let sit for about an hour.
Step 3
Next, <a href="/7S3QCKWK">mix </a>the raw rice with the <a href="/H7TNTGFZ">seasoned </a><a href="/5YGQYH5K">ground </a>meat and make sure they are both well incorporated.
Step 4
Take the eggpland <a href="/XZBDDD5G">cut </a>the narrower end in a cone shape so that the end <a href="/TPWNYF5L">can </a>be replace to close the eggplant with the <a href="/XSQB5XPJ">stuffing </a>and be held in place with toothpicks.
Step 5
Remove the inside of the eggplant untill it's hollow. Fill the eggplant with the <a href="/7S3QCKWK">mix </a>of raw meat and rice, replace the end and hold in place with toothpicks.
Step 6
On a medium size pan, pour some olive oil or canola oil. <a href="/6L7QNTJV">Chop </a>one onion and <a href="/XZBDDD5G">cut </a>the bell pepper in strips, saultee untill the onions are translucent but not <a href="/D434P8MH">brown </a>or burned, add the culantro leaves, the bay leaves, the <a href="/TPWNYF5L">can </a>of tomato, about a tablespon of sazon completo (complete seasoning), the Mojo Criollo ( spanish marinade), the cooking wine and the beef bullion. Lower the <a href="/XZFHRHHF">heat </a>to medium and let it <a href="/GFSF4J5F">simmer </a>for 5 to 7 minutes. In a large pot, place the 4 eggplants and add enough water to cover the eggplants. Bring to a <a href="/W7VKDJHH">boil </a>and then lower the <a href="/XZFHRHHF">heat </a>to medium. After the <a href="/MYJ2HRB7">seasoning </a><a href="/7S3QCKWK">mix </a>has cooked for the 5 to 7 minutes, add to eggplants in water, cook in medium <a href="/XZFHRHHF">heat </a>for approximately an hour making sure that the eggplants dont fa
Step 7
Once cooked <a href="/XZBDDD5G">cut </a>the eggplant in half, <a href="/Y6MVNCHX">serve </a>on a large <a href="/ZJ3WDM5Q">plate </a>pour some of the sauce over it.Chop the cilantro, the second onion, and the tomato, <a href="/7S3QCKWK">mix,</a> add some lime or lemon <a href="/QDWRNXYW">juice </a>and <a href="/Y6MVNCHX">serve </a>on <a href="/R34ZSY3M">top </a>of the half eggplant as <a href="/HZXPVMNR">garnish,</a> <a href="/Y6MVNCHX">serve </a>with <a href="/LYM2NCDW">mashed </a>potatoes, <a href="/WPFKW7GH">steamed </a>asparagus and a glass of red wine, and VOILAAAA!! another great Cuban <a href="/QQVZX64Y">DISH </a>for your dinner table!