Dinner In An Eggplant
|Boned lamb shoulder||1 Pound, cubed|
|Instant meat tenderizer||1⁄4 Cup (4 tbs)|
|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|
|Canned whole tomatoes||16 Ounce (1 Can)|
|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.