Version 1: Turkish Beef Eggplant 1. Wash and pat dry the eggplants. Peel half of the skin of he eggplants. It should look like the fur of a zebra.
Cut the eggplants diagonally, just to make openings for meatball. Do not separate the pieces.
Mix all the ingredients for the meatball and make a meat dough.
Cut the onions crosswise. Put them at the bottom of a frying pan.
Add chopped tomatoes, sliced green peppers and 1 tbsp cooking oil.
Shape meatballs and put them at the openings on the eggplants.
Place the stuffed eggplants to the frying pan.
Add about 1 cup of water and cook it at low heat.
Version 2: Asian Beef Kabobs and Cilantro Rice Soak bamboo skewers for 1 hour in a Ziploc bag with water. In a small bowl, whisk together the tamari, garlic, oil, ginger, sugar, vinegar, chile, sesame seeds and pepper. Add the meat, scallions, and peppers to marinade. Empty entire contents into a Ziploc bag. Remove all the air and marinate for 1 hour or up to a day.
Preheat broiler oven or grill. Remove marinade from fridge and skewer a piece or meat, scallion, and pepper. Repeat until all the contents are on the skewers. Pour leftover marinade in a small sauce pan. Bring marinade to a boil. Once boiling, reduce heat to low and reduce to desired thickness.
Meanwhile, bring another pot with the vegetable oil over medium high heat. Saute the red peppers for 2 minutes, season with salt. Add rice and saute 1 minute. Add water and bring to a boil. Once boiling, reduce heat to low and cook covered for 20 minutes.
When the rice has 10 minutes left, put skewers on a baking sheet or on grill or grill pan and cook, turning, for 8 minutes (4 minutes per side).
Remove the skewers from the oven or grill. Take the rice off the stove and fluff with a fork. Add in chopped scallions and cilantro.
Scoop rice on the bottom of a plate and drizzle reduced marinade sauce over top. Give each person 2 kabobs and enjoy!