Instructions

1. Preparing the Filling

   In a large bowl, mix the drained rice with minced meat, finely chopped onion, one tablespoon of tomato paste, two tablespoons of oil, seven spices, dried mint, half a teaspoon of salt, and a pinch of black pepper until the filling is thoroughly combined. · 5 min
2. Stuffing the Eggplants

   Stuff the cored eggplants with the mixture up to only three-quarters of their capacity, avoiding overfilling to allow the rice to expand during cooking without bursting the eggplants. · 10 min
3. Arranging the Pot

   Arrange the stuffed eggplants tightly and snugly, vertically or horizontally, in a deep pot. · 3 min
4. Preparing the Broth

   In a separate bowl, mix hot water with two tablespoons of tomato paste, pomegranate molasses, one teaspoon of salt, and one tablespoon of oil, then pour the hot broth over the eggplants until they are almost submerged. · 2 min
5. Bringing to a Boil

   Place a heat-resistant glass plate over the eggplants to weigh them down, then place the pot over high heat until the broth begins to boil. · 5 min
6. Simmering

   Cover the pot tightly and reduce the heat to very low, letting it simmer slowly until the rice and eggplants are tender and the sauce has thickened. · 50 min
7. Serving

   Remove the pot from the heat and let it rest for 10 minutes before arranging the eggplants on a serving platter, garnishing with the sauce, and serving hot. · 10 min

Nutrition / serving

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