Meat Stuffed Eggplant
|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|
|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 400Â°F (205Â°C).
Bake 25 minutes.
Cut in half to serve, if desired.
Makes 4 to 6 servings.