Stuffed Pepper & Eggplant

Method

1. 1. First, we dig the eggplant and soak it in water before stuffing it. 2. Then, in a frying pan on the stove, heat the oil, add the onions, salt, and black pepper, and stir them a little. 3. Then we filter the rice from the water, add the minced meat to it, and stir it well. 4. We bring the onion mixture and pour it over the meat and rice. 5. Now we put the chopped parsley on the mixture and mix them gently and well. 6. Then we add the crushed garlic, chili pepper, ginger and cinnamon and mix all the ingredients well until they blend together. 7. Then we add tomato paste to the mixture of minced meat and rice and leave it until it mixes with the rest of the ingredients. 8. After that, we stuff the eggplant with the filling that we prepared in previous steps. 9. Then we put half the stuffed eggplant in a pot and place a clay disc on top of it so that the stuffed filling does not come out of the eggplant. We add the hot tomato juice flavored with salt, pepper, crushed garlic, and dry mint and leave it until it boils with the stuffed eggplant. 10. Then, after it starts to boil, we reduce the heat and leave the stuffed stuffing for about an hour until it is completely cooked. 11. After the stuffed meat is cooked, we filter the broth from it and leave it for a quarter of an hour, covered in the pot. 12. Then we pour the stuffed eggplant with meat and rice into a wide serving dish and serve it on the Ramadan table with the most delicious appearance, health and well-being!