Lamb Stuffed Eggplant Wedges Recipe
Ingredients
| 1 large eggplant, cut lengthwise in 4 wedges | ||
| Salt | To Taste | |
| Butter/Margarine | 3 Tablespoon | |
| Ground lamb | 3/4 pound | |
| Onion | 1 Small, chopped | |
| Green pepper | 5 Tablespoon, finely chopped | |
| Parsley | 2 Tablespoon, minced | |
| Salt | 1/2 Teaspoon | |
| Garlic salt | 1/4 Teaspoon | |
| Tomato sauce | 1 Can (10oz) | |
| Thin tomato and onion wedges | ||
Directions
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.
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.
Chef
