Egyptian Stuffed Eggplants
Peel eggplants with a peeler in strips. Cut off thin strip from one side lengthwise and scoop out pulp with a sharp spoon.
Chop eggplant pulp. Peel onion and garlic cloves, chop both finely. Heat 2 tablespoons of oil in a pan and saute onion, garlic and eggplant pulp for a few minutes. Remove from the pan. Heat remaining oil in a pan. Add ground meat and saute until crumbly, add spices and combine with rice and onion mixture, saute for 2-3 minutes more. Remove from the heat.
Rinse and shake dry parsley, chop coarsely. Blanch tomatoes in hot water and peel, halve and remove seeds, cut into cubes. Halve lemon and squeeze juice. Add parsley, tomatoes and lemon juice to meat mixture and season with salt and pepper. Stuff eggplants with the mixture and arrange in a baking pan. Add broth to the pan and bake in preheated oven at 180°C (approximately 350°F) for about 20-30 minutes.
Arrange eggplants on plates and garnish with parsley. Serve.