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Middle Eastern Eggplant

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  Eggplant 1 Large
  Lean ground lamb 1⁄4 Pound
  Butter 2 Tablespoon
  Chopped canned pimento 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Soda crackers 3 , crumbled
  Pine nuts 1⁄8 Cup (2 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1 Pinch

Presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the eggplant in half.
Carefully remove the pulp and chop it fine.
Set the skins aside.
Heat the butter in a frying pan, add the chopped onion, and cook to a light golden brown.
Add the ground lamb, finely chopped eggplant, and crushed garlic and cook until the eggplant is slightly transparent.
Remove from heat and add pimento, cracker crumbs, pine nuts, salt, and pepper.
Fill the reserved eggplant skins with this mixture and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 40 minutes.

Recipe Summary

Main Dish

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