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Meat Stuffed Eggplant

Fettuccine.Inn's picture
  Eggplants 2 Medium
  Ground lamb/Beef 1 Pound
  Onions 2 Medium, thinly sliced
  Chopped celery with tops 1⁄2 Cup (8 tbs)
  Macaroni 1⁄2 Cup (8 tbs), uncooked (risino)
  Parsley sprigs 5 , minced
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Black pepper To Taste
  Herbed tomato sauce 1 Can (10 oz)
  Crumbled blue cheese 1⁄2 Cup (8 tbs)

Butter a shallow 13" x 7" baking dish; set aside.
Cut eggplants in half lengthwise; scoop out pulp from center and chop.
In a large saucepan or skillet, combine meat, pulp, onions, celery, risino, parsley and garlic.
Cook until meat is browned, about 10 minutes, stirring to break up meat.
Add salt and pepper.
Stir in tomato sauce.
Cover and cook to reduce sauce slightly, about 10 minutes.
Spoon meat mixture into eggplant shells.
Arrange in prepared baking dish.
Sprinkle with cheese.
Place baking dish in cold oven.
Set temperature control at 400°F (205°C).
Bake 25 minutes.
Cut in half to serve, if desired.
Makes 4 to 6 servings.

Recipe Summary

Side Dish

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