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Stuffed White or Black Baby Eggplants
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Ingredients
- Black or white baby eggplants20 pieces
- Meatless stuffing mixture (see recipe above)as needed
- Ghee2 tbsp
- Salt and pepperto taste
- Tomato juice½ cup
- Water1 cup
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 240, protein 5, fat 7, carbs 40, fiber 8, sugar 8
Original steps
- Gently soften the eggplants by hand, then carefully slit them open.
- Soak them in salted water for about half an hour, then drain.
- Stuff them with the stuffing mixture according to the amount of vegetables, leaving a small space at the top of the eggplant unfilled.
- Arrange them in a pot and pour in the tomato juice, water, salt, and pepper.
- Add the ghee or oil, cover the pot, and cook over low heat until tender.
- Add more water as needed during cooking.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking