Open Face Stuffed Eggplant (Shekam Pareh)

Ingredients

(Makes 6 servings)

3 large Eggplant cut in half lengthwise unpeeled

1/2 Pound lean ground beef

1 medium onion chopped

2 tablespoon of olive oil

1 cup of rice

1/4 cup yellow or green split peas

2 table spoon of tomato paste (or 4 Ounce  can of tomato sauce)

1 tablespoon of fresh or dried parsley

1 tablespoon of  fresh or dried cilantro

1/2 tablespoon of dried savory leaves (dill weed, if you prefer)

1 teaspoon of turmeric powder

1 teaspoon of cinnamon powder

A pinch of whole cumin seed  

1 tea spoon of salt

1 tea spoon of black pepper 

How to make it:

Saute the chopped onions in heated olive oil, add the beef and let get browned

Cook the rice and split peas until tender

Add the cooked rice and meat and add all the herbs and spices, tomato paste and mix well

Meanwhile cut the eggplants lengthwise and take some of the inter part with seeds out. It should shape like a little boat. (you may use the discarded parts by baking them or frying them as a part of the stuffing)

Leave the eggplants in a preheated oven (375 F) for about 12 minutes

Take the eggplants out and let cool to room temperature.

Stuff the eggplants with the rice and meat stuffing

Leave in the oven for 15 minutes on 250 F degree 

When ready to serve sprinkle some mozzarella cheese (pizza cheese or your favorite melt-able cheese) on  the half cut stuffed eggplant and heat in microwave for 1 minutes. 

You may leave all the stuffed eggplants that you made (all 6 pieces) in a dish and broil in the oven for 5-6 minutes until the cheese is melted and running but not burnt.

Serve with toasted crusty garlic bread 

Enjoy!