Rulos de berencena (Stuffed eggplant)

photo taken by Joi Ito, on Dcember 29, 2008, CC licensing

- 1 kg. of long eggplants
- 1/2 kg. of minced meat
- 1 piece of wetted bread
- 1 green pepper
- 2 tomatoes
- 2 eggs
- 1 tablespoon of sugar
- A pinch of salt
- A touch pepper
- 2 tablespoons of sunflower oil

While peeling the eggplants make sure you get nice, intact strips. Take the flesh, cut in half and into thin slices lengthwise. The slices are dipped in egg, fried in hot oil and put in a strainer. The chopped meat is has to be kneaded with bread, salt and pepper, and placed in small amounts on each strip of eggplant. Try to bring the eggplants into a boatlike shape, that will hold the filling. Take small pieces of green pepper and tomato and stick them on the flesh using a toothpick. Now arranged the filled strips in a row on an oven tray. Before cooking, sprinkle some grated tomato, salt, sugar and water over the dish. Bon Apetit!

Sephardic or Askhenazi