Preparation :
Place the rice in hot water and
allow to stand until the water cools down. Wash the rice several times and
drain. Put olive oil, chopped onions and salt into a pan and saute over moderate
heat until the color of the onions changes. Add the rice and pine nuts and
continue to saute while constantly stirring. Add 1/2 glass of water, the
tomato-peeled and slices with the seed scopped out, currants, allspice, chopped
mint and dill. Stir one or two times and close the lid of the pan, cook for 15
minutes and sprinkle with sugar while removing from heat. While preparing the
filling, cut off the stalks and tops of the eggplants to form a lid and remove
all seeds. Place in salted water for half an hour in order to drwain away bitter
water, wash several times afterwards. Stuff the eggplants, replace the lids and
line up in a wide pan. Add water, olive oil and salt, close the lid of the pan
and cook over moderate heat for 50 minutes. Remove from heat, place on a serving
plate and serve after they have cooled down.
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