Grecian Lamb Stuffed Eggplant
|Eggplant||3⁄4 Pound (2 pieces)|
|Lean ground lamb||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|No salt added tomato sauce||8 Ounce (1 can)|
|Burgundy/Other dry red wine||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Dried whole thyme||4 Teaspoon|
|Grated parmesan cheese||3 Tablespoon|
1) Wash eggplant; wrap in aluminum foil.
2) Bake the eggplant at 350° for 1 hour.
3) Remove eggplant from foil and let it cool.
4) Slice each eggplant in half lengthwise; scoop out pulp, leaving Winch-thick shells.
5) Set shells aside.
6) Position knife blade in food processor bowl, add pulp.
7) Process until smooth; set aside.
8) Combine ground lamb, onion, green pepper, parsley, and garlic in a large skillet.
9) Cook over medium heat until lamb is browned, stirring to crumble.
10) Remove lamb mixture from skillet, and drain well in a colander.
11) Wipe skillet dry with a paper towel, and return lamb mixture to skillet.
12) Add reserved eggplant pulp, tomato sauce, raisins, wine, cinnamon, thyme, and pepper; stir well.
13) Bring mixture to a boil.
14) Cover reduce heat, and simmer 10 minutes.
15) Place reserved shells in a large shallow baking dish.
16) Spoon lamb mixture into shells.
17) Cover and bake at 350° for 10 minutes.
18) Uncover; sprinkle with cheese, and bake an additional 5 minutes or until cheese melts.
19) Serve the stuffed eggplant with some bread, curry and salad.