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Dinner In An Eggplant

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  Boned lamb shoulder 1 Pound, cubed
  Instant meat tenderizer 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  Worcestershire 2 Tablespoon
  Onion 1 Small, minced
  Canned onions 13 1⁄2 Ounce, drained (1 Can)
  Eggplants 3 Pound (Two 1 1/2 Pound Each Pieces)
  Lemon juice 1 Tablespoon
  Seasoned salt To Taste
  Seasoned pepper To Taste
  Oregano leaves 4
  Canned whole tomatoes 16 Ounce (1 Can)
  Basil 1⁄2 Teaspoon
  Chicory head 1 Small, washed

About 1 hour before serving: Sprinkle lamb with meat tenderizer as label directs.
In large skillet, in 3 tablespoons hot butter, brown meat well; add Worcestershire, minced onion.
Cover; simmer 50 minutes or until meat is tender.
Add drained onions last 10 minutes.
Meanwhile, cut lengthwise slice, 3/4-inch thick, from top of each eggplant; also slice a little skin from underside so each stands level.
Then, 1/4-inch in from top edge, cut deeply around each to free pulp.
Cut pulp into strips, 1/2-inch wide; with teaspoon, scoop out remaining pulp, leaving 14-inch-thick shell.
Preheat oven to 375°F.
Sprinkle inside of each eggplant shell with 1 tablespoon lemon juice, 1/2 teaspoon seasoned salt, 1/4 teaspoon seasoned pepper and 1/8 teaspoon oregano; brush each with 2 tablespoons melted butter.
Place shells in well-buttered 12" by 8" by 2" baking dish; cover; bake 30 to 35 minutes or until tender.
About 20 minutes before lamb is done, in saucepan stir tomatoes, basil, eggplant pulp; cover; cook over medium heat 15 minutes.
Remove eggplant shells to platter; garnish with chicory.
Fill each with lamb-and-tomato mixture.
Cut in half.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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