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