Stuffed Eggplants with Beef

(Nohutlu Etli Patlican Dolmasi)

4 small eggplants

Filling:
100 gr regular ground beef
2 tbsp chickpeas (in a can)
2 tbsp rice, washed and drained
1 tbsp dill, chopped
1 tbsp parsley, chopped
2 fresh onion, chopped
1 pinch powdered Cheyenne Pepper
1 tsp salt
Pepper for taste

1 small tomato
1 cup beef stock
1 tbsp butter

Sauce:
1/2 lemon juice
1 tsp dried mint
1 garlic, smashed with salt

Mix all the filling ingredients in a small bowl with a tablespoon.

Cut off the tops of the eggplants. Discard the insides of the eggplants using a small spoon. (Don't throw them out though, put them aside to cook Eggplant Dish with Chickpeas). Stuff the eggplants with the filling you prepared. Don't over fill them, leave some space at the top. Cut 4 small tomato pieces and put one over each eggplant. Place the eggplants in a cooking pot. Cut butter in small pieces and put over the eggplants. Pour beef stock in the pot from the edges. Sprinkle the rest of the tomatoes all over.

Cover the lid, cook over low heat until the eggplants are done which takes about 40 minutes. Turn heat the off, mix all the sauce ingredients then blend it with the juice in the pot.

Place the Stuffed Eggplants on a service plate, pour the juice all over and serve immediately. Try serving this dish with Yogurt with garlic.