A Persian filling of meat and rice with yellow split peas is cooked in a sweet-and-sour sauce and served hot with plain rice.

　　

Ingredients

serves 6

　　12 small (3 1/2–4 1/2-inch) or 6 medium (6-inch) long and slim eggplants

　　3–4 tablespoons vegetable oil

　　2/3 cup wine vinegar

　　1/3 cup sugar

　　1/4 teaspoon powdered saffron

　　

For the Filling:

1/3 cup yellow split peas

　　1/3 cup rice

　　Salt

　　1 medium-sized onion, finely chopped

　　2 tablespoons vegetable oil

　　1/2 pound lean ground lamb or beef

　　Pepper

　　3 tablespoons finely chopped parsley

　　3 scallions, finely chopped (optional)

　　1/2 teaspoon ground cinnamon

　　Pinch of grated nutmeg

　　

Step 1

Cut off the stem ends of the eggplants, and hollow them using an apple corer or a special tool for hollowing vegetables (you find them in Arab markets). Push the corer into the pulp as far as possible, making sure that you don’t break through the other end, twisting it to loosen the pulp and pull it out. Repeat to make a reasonably large hole. (Use up the discarded flesh for another dish.)

　　

Step 2

Prepare the filling. Cook the yellow split peas and the rice in unsalted water for about 18 minutes, adding salt towards the end, when the split peas have softened. Sauté the onion in the oil until soft. Put the onion and the rest of the filling ingredients in a bowl. Mix well, and work with your hand until thoroughly blended. Stuff the eggplants with this mixture so that they are almost full.

　　

Step 3

Pack the eggplants in a large pan and arrange side by side, in 2 or 3 layers on top of each other. Barely cover with water mixed with the oil. Simmer gently, covered, for about 1/2 hour. Mix the vinegar with the sugar and saffron, pour over the vegetables, and continue to cook gently, covered, for another 1/2 hour.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf