2 medium eggplants
1 1/2 lbs. lean ground lamb
2 small onions
1/2 lb. fresh mushrooms
2 tblsp. tomato paste
1/2 cup chopped parsley
or 1 1/2 tsp. dried parsley
2 inches butter
2 tsp. oil
1 clove garlic
2 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1/8 tsp. nutmeg
2 eggs
1/2 cup water
- fry cut-side-down in oil, medium heat
- add 1/2 c. water
- scoop pulp from skins
- dice into 1/2 inch cubes
- fry onions and mushrooms in butter
- beat eggs
- when onions are transparent, add ground meat and eggplant pulp
- stir in tomato paste, eggs, parsley, salt, pepper, thyme, nutmeg
- cook 5 minutes
- butter casserole dish with margarine
- line casserole with eggplant skins
- pour in mixture, cover with aluminum foil
- fill roasting pan 1/2 way with water
- set casserole in pan of water
- bake 1 1/2 hours at 300 degrees
- cool for 10 minutes
- turn upside down
- serve with your usual tomato sauce
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