Lamb Stuffed Eggplant
|Ground lamb||3⁄4 Pound|
|Onion||1 Medium, chopped to make 1/2 cup|
|Eggplant||1 1⁄4 Pound|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried rosemary||1⁄8 Teaspoon, crushed|
|Water||1⁄4 Cup (4 tbs)|
|Tomato herb sauce||8 Ounce (1 Can)|
Crumble lamb into a 1 1/2-quart casserole, then stir in onion.
Micro-cook, covered, on 100% power (HIGH) 4 1/2 to 4 1/2 minutes or till lamb is done, stirring once to break up lamb.
Drain off fat.
Remove from casserole.
Meanwhile, halve eggplant lengthwise.
Scoop out pulp leaving 1/4-inch shell, then coarsely chop pulp.
In the 1 1/2-quart casserole micro-cook pulp and butter or margarine, covered, on 100% power (HIGH) 2 to 4 minutes or till tender.
Stir in lamb mixture, bread crumbs, Worcestershire sauce, basil, and rosemary.
Spoon half of the lamb mixture into each eggplant shell.
Place eggplant shells and water in an 8x8x2-inch baking dish.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 5 to 7 minutes or till eggplant shell is fork-tender, rotating the dish once.
Cut each eggplant half in half again crosswise.
Spoon tomato-herb sauce over eggplant.
Micro-cook, uncovered, on 100% power (HIGH) about 1 minute or till sauce is heated through.
Garnish with cilantro, if desired.