Yield: 1 Servings
|1 medium||Eggplant; peeled|
|½ pounds||Ground beef|
|4 tablespoons||Finely chopped celery|
|1 medium||Onion; chopped|
|1 tablespoon||Green pepper; chopped|
|1 tablespoon||Parsley; minced|
|½ cup||Tomato paste|
|1 small||Can mushrooms|
|\N \N||Sliced bacon; as needed|
Slice eggplant lengthwise thinly. Place slices in deep dish and salt very well. Let stand 20 minutes. Rinse eggplant with cold water and drain well.
Roll each slice around heaping tablespoon meat mixture, wrap in thin slice of bacon, fasten securely with toothpicks. Place side by side in baking dish. Cover with mixture of water, tomato paste and mush- rooms. Bake 1½ hours uncovered at 350F., turning once.
Posted to recipelu-digest Volume 01 Number 232 by RecipeLu <recipelu@...> on Nov 09, 1997