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Lamb Stuffed Eggplant Wedges

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Ingredients
  Eggplant 1 Large, cut lengthwise in 4 wedges
  Butter 1 Tablespoon
  Ground lamb 3⁄4 Pound
  Onion 1 Small, chopped
  Finely chopped green pepper 5 Tablespoon
  Minced parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Tomato sauce 8 Ounce (1 Can)
  Thin tomato wedges 4
  Thin onion wedges 4
Directions

Sprinkle eggplant with salt.
Let stand for about 1 hour, then wipe wedges dry.
Melt butter in frying pan and lightly brown cut surface of eggplant wedges.
Place them skin side down on a baking sheet and bake in a hot oven (400°) for 10 minutes.
Meanwhile make filling: Add to pan with butter the lamb, chopped onion, 4 tablespoons of the green pepper, parsley, salt, and garlic salt.
Cook, stirring, until lightly browned.
Split eggplant sections from end to end to make a pocket, running knife down through apex of the wedge.
Press pocket open with a spoon and fill with meat mixture, pressing in firmly.
Pour tomato sauce into a shallow casserole (about 9 inches square).
Set filled eggplant wedges, skin side down, into sauce.
Top each wedge with alternating slices of tomato and onion, sprinkle with remaining chopped green pepper.
Bake, uncovered, in a moderately hot oven (375°) for 30 minutes.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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