Stuffed eggplant with lamb

Yield: 4 servings

Measure Ingredient
6 \N Italian or Japanese eggplants
1 cup Olive oil
2 tablespoons Unsalted butter
2 \N Onions; finely chopped
1 pounds Ground lamb
3 \N Tomatoes; peeled, seeded,
\N \N And chopped
2 \N Green bell peppers; seeded, chopped
\N \N Salt; to taste
½ cup Finely-chopped fresh parsley
2 tablespoons Fresh lemon juice

Peel the eggplants lengthwise in ½-inch strips "zebra-style", leaving a ½-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside. Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat. Preheat oven to 350 degrees. Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B29 broadcast 06-30-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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