Source: Oded Schwartz

Serves: 8-10

The late Ya'akov Lishansky who was one of the uncrowned fathers of contemporary Israeli cuisine told me about this delicious Hamin extension. In his family, instead of kishke, stuffed aubergines (eggplants) were cooked with the Chulent. The following is my version of stuffed aubergines. Ingredients: 8-10 small aubergines or 1 large 350 gr. (12 oz) minced lamb or beef 1 medium onion, copped 50 gr. olive oil 5 Tbsp. chopped parsley 100 gr. (4 oz) raw rice, soaked for few hours in cold water, drained ½ tsp. cinnamon Salt and freshly ground pepper Preparation: 1. Slice the top off the aubergines and reserve the tops. With the help of a spoon or a sharp knife, scoop out the aubergine flesh; be careful not to damage the skin. Chop the flesh. 2. Heat the oil in a heavy frying pan, add the onion and fry until just golden. Add the aubergine flesh and fry for few more minutes, until aubergine has softened. 3. Remove from the flame and add the rest of the ingredients. Mix very well and stuff the aubergines with this mixture. Cover with the reserved tops and secure these with wooden toothpicks. Arrange in the Chulent pot and cook as usual.

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Section: Shabbat