Eggplant/Aubergine Nests

Name: Eggplant/Aubergine Nests
Cuisine: Iraqi
Ingredients: To serve, put half of a boiled egg, domed side up, on each piece and sprinkle with chopped parsley. Serve with rice or bread, along with some salad.; Fill cavities with the meat filling given in Sheikh Mahshi recipe above. Put a slice of tomato on each piece. Cover with the prepared liquid, and bake as directed in that recipe.; Cut off the stems and peel the eggplants in a striped fashion. Cut each into 2 parts lengthwise. Hollow out the middle of each part. Soak and fry or broil/grill as described in Eggplant Boats above.; To serve, put half of a boiled egg, domed side up, on each piece and sprinkle with chopped parsley. Serve with rice or bread, along with some salad.; To serve, put half of a boiled egg, domed side up, on each piece and sprinkle with chopped parsley. Serve with rice or bread, along with some salad.; To serve, put half of a boiled egg, domed side up, on each piece and sprinkle with chopped parsley. Serve with rice or bread, along with some salad.; To serve, put half of a boiled egg, domed side up, on each piece and sprinkle with chopped parsley. Serve with rice or bread, along with some salad.

Preparation info

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Small and medium eggplants can be used to make nests.

Method

Cut off the stems and peel the eggplants in a striped fashion. Cut each into 2 parts lengthwise. Hollow out the middle of each part. Soak and fry or broil/grill as described in Eggplant Boats above.
Fill cavities with the meat filling given in Sheikh Mahshi recipe above. Put a slice of