• 25 small batinjaan (eggplant)
• 1 1/4 cups rice
• 1/2 cup hummus (chick peas, Garbanzo) or chopped walnuts
• 1 cup chopped parsley
• 1/2 cup chopped onions
• 1 1/2 chopped tomatoes
• 1 cup olive oil
• 1/2 cup chopped green pepper
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 cups water
• 2 large tomatoes, quartered
Preparation
• Soak hummus overnight.
• Wash batinjan, cut thin slice from one end and hollow carefully with small spoon, or an apple corer.
• Place soaked hummus on board and crush with rolling pin to split the peas and work their skins loose.
• Make a stuffing of rice, hummus, parsley, onions, chopped tomatoes, salt, pepper, green pepper and olive oil.
• Moisten with one half cup water.
• Stuff the eggplant.
• Place layer of the quartered tomatoes in bottom of pressure cooker.
• Cover with 1 1/2 cups water.
• Place stuffed eggplant on top of tomatoes in neat layers.
• Sprinkle lightly with salt.
• Cook under pressure 12 minutes, then simmer uncovered until mehshi are very tender and the sauce is reduced.
• Turn onto a round serving platter.
• Serve cold.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
