Directions
Wash the eggplants and trim a thin slice from the tip or bottom so they can stand upright.
Hollow out the eggplants carefully, reserving the flesh if needed to patch any holes.
Place the hollowed eggplants in a bowl of salted water to prevent discoloration.
Prepare the filling by mixing the rice, onion, parsley, dill, cilantro, tomato sauce, salt, pepper, and cumin. Add cooked minced beef if using.
Lightly season the eggplants with salt.
Fill each eggplant with the rice mixture, leaving a little space for the rice to expand while cooking.
Arrange tomato slices on the bottom of a cooking pot.
Stand the stuffed eggplants upright in the pot.
In a saucepan, combine the water, tomato sauce, butter, oil, salt, and pepper. Bring to a boil.
Pour the sauce around the eggplants, adding only a little inside each one.
Cover the pot and bring to a boil.
Reduce the heat to low and simmer gently for 30–45 minutes, until the rice is cooked and the eggplants are tender.
