Gemisti melitzana (stuffed eggplant)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Eggplants |
| Salt/pepper | ||
| 2 | mediums | Onions finely chopped |
| ½ | cup | Olive oil |
| 2 | pounds | Ground beef |
| 1 | tablespoon | Minced parsley |
| 1 | teaspoon | Dried mint leaves crumbled |
| 3½ | cup | (1 lb 12 oz can) tomatoes |
Directions
preheat oven to 350 wash eggplant. cut off stems, and cut each eggplant in halves lengthwise. scoop out pulp leaving a shell ½ inch thick. sprinkle shells with salt and pepper. chop pulp and saute with onions in olive oil for about 15 minutes or until soft, stirring frequently. Set aside. cook beef in same pan, stirring with a fork until redness disappears. mix vegetables and beef with the parsley, mint and tomatoes which have been broken up with a fork. add salt and pepper to taste. arrange eggplant in a baking pan and fill with the meat and vegetable mixture. put any leftover mixture in the pan around the eggplant. cover, bake at 350 for 45 minutes.
serves 8. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "bevmed" <bevmed@...> on Aug 17, 1997