Lamb Stuffed Eggplant (Aubergine) or Zucchini |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A Mideastern favorite. The amount of stuffing will depend on the size of vegetables used. Ingredients:
2 lbs eggplants (i prefer the smaller japanese eggplants) or 2 lbs zucchini (i prefer the smaller japanese eggplants) |
1/2 lb lamb or 1/2 lb beef, ground |
1/2 cup rice, washed and drained (or cooked rice if dish is to be baked) |
1 tomato, skinned and chopped |
2 tablespoons finely chopped fresh parsley |
salt and pepper |
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice |
2 tablespoons pine nuts (optional) |
2 tablespoons raisins (optional) |
1/4 cup olive oil |
water |
Directions:
1. Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
2. Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
3. Thoughly mix stuffing ingredients.
4. Stuff vegetables no more than 3/4's full.
5. Arrange vegetables in a large saucepan.
6. Add oil and enough water to reach halfway up the sides of the vegetable.
7. Cover and simmer 45 minutes.
8. To bake: Arrange vegetables in an oven proof dish add oil and water as above.
9. Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.
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