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1 1/2 cups Beef Broth or dry Red Wine
1 Red Onion, peeled and diced
1 Tbsp. Cooking Oil
1 large Eggplant
1 pack Kebab or Stew Meat, sliced thinly on the bias
1/3 cup Spelt Berries or Freekah
2 Green Bell Peppers, cored, stemmed and diced
2 Tbsp. Feta, crumbled
4 Tbsp. Curly Parsley, chopped
4 Tbsp. Pomegranate Seeds
Pepper
Salt
Preheat the oven to 375 degrees.
In a sauce pan with a lid, bring 1 cup of water to a boil over a high flame. Add the spelt and stir. Reduce the flame to low. Cover and simmer for 50-60 minutes, or until the grains are chewy.
While the spelt is cooking, heat the oil in a large sauté pan with a lid over medium flame until hot. Add the kebab meat and cook without stirring for 5 minutes, until browned heavily on one side. Stir in the onions and peppers and season with a pinch of salt. Continue to cook for another 5 minutes. Add the broth or wine, scraping any browned bits from the bottom of the pan with the back of a spoon. Season with a pinch of salt and pepper to taste and reduce to a simmer. Cover and braise for 40 minutes or until fork tender.
While the meat is braising, place the eggplants on a baking sheet and heat in the oven until wilted and slightly browned, about 30 minutes.
In a large mixing bowl, combine the cooked spelt with the kebab meat and vegetables. Divide the eggplants between 2 plates. Cut a long pocket into each and pry open gently with a spoon. Stuff each pocket generously with the spelt and meat mixture. Garnish evenly with the parsley, feta and pomegranate seeds.
