Recipe courtesy of Rodwan Nakshabandi
Show: The Best Of
Episode: Ethnic Eateries
Save Recipe Print
Total:
1 hr 5 min
Prep:
25 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Red Sauce:

Directions

Cut the eggplant in half lengthwise and widthwise and "stripe" the skin with a peeler. Core the eggplant, leaving at least 1/3-inch outer layer. Reserve cores for red sauce. Saute the eggplant in vegetable oil until all sides are brown.

Lightly brown the beef in a frying pan and drain oil. Blend the beef in a food processor and then return to the pan. Add remaining ingredients and cook over medium-high heat for 4 minutes. Reduce heat to medium and continue to cook for about 10 minutes.

For the red sauce, blend the eggplant cores, green pepper, and jalapeno until smooth in a food processor. Place in saucepan with heated olive oil and saute until it boils and melts together, about 20 minutes. Season with salt and pepper. Add the remaining ingredients and boil until it thickens and oil appears at top.

Then stuff eggplant with prepared beef and top with red sauce. Garnish with parsley and serve with rice.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.