Meat Stuffed Eggplant Recipe
Ingredients
2 medium eggplants
1 lb. ground lamb or beef
2 medium onions, thinly sliced
1/2 cup chopped celery with tops
1/2 cup risino macaroni, uncooked
5 parsley sprigs, minced
1 garlic clove, minced
1 teaspoon salt
Black pepper to taste
1 can herbed tomato sauce
1/2 cup crumbled blue cheese or feta cheese
Directions
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
