# Remove the heads of the
aubergines (don’t cast away), make holes for stuffing, rest in salt water without peeling for half an hour.
# Slice the
onions finely, and add washed
rice, ground meat, salt, black
pepper, vegetable oil and mix. Finally add the chopped parsley, mix without breaking the
rice, add 1 cup water.
# Fill the mixture into the drained and caved
aubergines. (Fill 2/3 of the holes, because the
rice will grow.)
# Whisk the eggs with
flour in a deep bowl, and dip the stuffed
aubergines into this mixture, par-fry in hot oil.
# Place the fried stuffed
aubergines into the pot, pour 2 cups hot water all over, cook until the
aubergines soften.
# Serve hot.
