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Receta Stuffed Eggplant With Lamb

by Global Cookbook

Ingredientes

6 x Italian or possibly Japanese eggplants 1 c. Extra virgin olive oil 2 Tbsp. Unsalted butter 2 x Onions finely minced 1 lb Grnd lamb 3 x Tomatoes peeled, seeded,

and minced 2 x Green bell peppers seeded, minced     Salt to taste 1/2 c. Finely-minced fresh parsley 2 Tbsp. Fresh lemon juice

Direcciones

1. Peel the eggplants lengthwise in 1/2-inch strips "zebra-style", leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep pan. In batches, fry eggplant till golden brown all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside.
2. Heat the butter in the skillet, add in the onions and saute/fry till soft, 5 to 7 min. Add in the lamb and cook for 10 min. Add in the tomatoes, bell peppers and salt, and saute/fry till all the juices are absorbed, about 5 more min. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat.
3. Preheat oven to 350 degrees.
4. Stuff the eggplants tightly with the grnd lamb mix, enlarging the opening with your hand. Add in a little water to the baking dish, cover, and bake for 30 to 40 min, or possibly till eggplants are very tender.
5. This recipe yields 4 to 6 servings.

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