Mahshy

Description
Stuffed eggplant with rice

Ingredients

 * 1 kg eggplant
 * ¼ tsp salt
 * 2 tbsp butter or oil
 * 1 onion, chopped
 * 1 kg tomatoes, chopped
 * parsley
 * ½ cup short-grain rice
 * salt and pepper to taste
 * 1 cup chicken broth or beef broth

Directions

 * 1) Wash and core eggplant.
 * 2) Prick with fork, and sprinkle with salt; set aside.
 * 3) Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while.
 * 4) Add rice; stir and mix well.
 * 5) Remove from fire; set aside for 10 minutes.
 * 6) Fill eggplants with rice mixture and place in a deep baking tray or casserole.
 * 7) Pour meat broth over, cover with foil, and bake at 250°F until rice is done.