baked eggplant (syrian origin)
- Categories
- Vegetable
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Sized eggplant |
| ½ pounds | Ground beef |
| 5 tablespoons | Butter or margarine |
| ½ cup | Minced onion |
| ¼ cup | Chopped green pepper |
| 2 cups | Cooked rice |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ cup | Bread crumbs |
submitted by: LeiG@...
Peel eggplant and cut into cubes. cook in boiling salted water until tender (about 15-20 minutes). Drain, Mash eggplant.
Brown ground beef in 3 tablespoons butter. Add minced onion and chopped pepper, cook until vegetables are tneder. stir in mashed eggplant, cooked rice, salt and pepper.
Spoon into a 10 x 6 x 2 inch baking dish. saute bread crumbs in remining 2 tablespoons butter. Sprinkle over eggplant mixture. Bake in moderate oven (375 deg. F.) for about 20 minutes. Makes 4-6 servings.
Recipe Archive - 5 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .
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