Betenjan Mahshi

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Allspice - 1/2 teaspoon
• Cinnamon - 1/2 teaspoon
• Mint - 1/4 cup, chopped
• Parsley - 1/4 cup, chopped
• Tomato sauce - 1 cup
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Rice - 1 cup, cooked
• Ground beef - 1/2 pound
• Eggplants - 6 small

Instructions

1. Preheat the oven to 375°F.
2. Cut off the tops of the eggplants and scoop out the flesh, leaving a 1/4-inch thick shell. Chop the eggplant flesh and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
4. Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. Add the chopped eggplant flesh, cooked rice, parsley, mint, cinnamon, allspice, salt, and pepper to the skillet. Mix well to combine.
6. Stuff the eggplant shells with the mixture and place them in a baking dish.
7. Pour the tomato sauce over the stuffed eggplants.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the sauce is bubbly.
10. Serve hot and enjoy!