- Eggplant: 1 kg (small, long)
- Pine: Half a cup
- Minced meat: 300 grams
- Vegetable oil: cup
- Onions: 1 grain (finely chopped)
- Salt: As desired
- Seven spices: half a teaspoon
- Cinnamon: Half a teaspoon
- Nutmeg: 1/4 teaspoon
- Black pepper: half a teaspoon
- Basmati rice: 1/2 cup
- Meat broth: 3 cups
How to prepare
Wash the eggplants thoroughly and cut the hard top of them and then empty them from the center.
Sprinkle salt on eggplant and set aside on paper napkins for 10 minutes.
In a saucepan, heat a tablespoon of oil and fry the chopped onions until wilted.
Add minced meat and pine nuts and stir for 10 minutes until cooked.
Season with salt, seven spices, cinnamon, nutmeg and black pepper and stir again for 2 minutes.
Add the rice, mix well and pour the meat stock over the ingredients.
Leave the pot on the fire for about 10 minutes or until the rice is cooked and then set aside.
In another saucepan, heat the remaining oil and put the eggplant kernels and leave to wilt slightly and then put them on paper napkins until cool.
Stuff eggplant with rice and meat mixture.
Place the eggplant supremo in one pyrex tray next to the other so that it does not fall and the filling comes out.
Bring the tray into a solder oven for 5 minutes and then serve hot eggplant.