Total:
5 hr 15 min
(includes draining fresh eggplant and soaking dried eggplant)
Active:
40 min
Yield:
12 to 16 servings
Level:
Easy
Total:
5 hr 15 min
(includes draining fresh eggplant and soaking dried eggplant)
Active:
40 min
Yield:
12 to 16 servings
Level:
Easy

Ingredients

  • 3 medium eggplant, peeled and cut into 1/2-inch-thick slices
  • 1/2 cup kosher salt 
  • 30 to 40 dried baby eggplant
Filling:
  • 3 pounds ground beef
  • 1/4 cup white rice 
  • 1/4 cup vegetable oil 
  • 1 teaspoon ground allspice 
  • 1 teaspoon ground cinnamon 
  • 1/4 cup vegetable oil, plus more for oiling the sheet pan
  • One 2-pound chicken, quartered
  • 6 medium potatoes, peeled and cut into 1-inch-thick slices

Directions

Watch how to make this recipe.

Toss the eggplant slices with the salt and drain in colander for 1 hour. Combine the dried baby eggplant and enough warm water to cover in a large bowl. Soak until pliable, 30 to 45 minutes.

For the filling: Mix the beef, rice, oil, allspice, cinnamon and 1/4 cup water together in a large bowl.

Preheat the broiler. Stuff each baby eggplant with some filling.

Brush the salt from the eggplant slices and place on a well-oiled sheet pan. Broil without turning until dark brown, 15 to 20 minutes.

Preheat the oven to 350 degrees F. Heat a large roasting pan over medium-high heat on the stove. Add the oil and sear the chicken pieces until golden, 3 to 4 minutes on each side. Remove the chicken from the pan. Sear the baby eggplant in the same pan about 4 to 5 minutes per side. Turn off the heat. Layer the baby eggplant, followed by the potatoes, chicken and broiled eggplant slices in the roasting pan. Cover with foil and bake until a thermometer inserted into the chicken registers 165 degrees F, about 2 hours. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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