1 1/2 pounds Italian or Japanese eggplants
1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup chopped onions
1/4 pound medium fat ground lamb shoulder or ground beef
3/4 cup chopped tomatoes
2 tender long green peppers, topped, seeded and chopped
1 cup chopped flat leaf parsley
salt and freshly ground pepper
1 cup meat stock or water
4 or 5 tender long green peppers, if available or 2 small green peppers, cut into 1/2 inch wide strips
Peel the eggplants lengthwise, giving the effect of stripes and peel around the stem. Heat the oil in a frying pan and fry the eggplants over medium low heat until they are uniformly golden brown on all sides, about 10 minutes. Remove from heat; set aside. Heat the butter in a saucepan and cook the onions until limp. Stir in the meat and brown. Add the tomatoes and peppers; cook a minute or so. Stir in the parsley, salt and pepper and remove from heat. Cut each eggplant lengthwise along one side, taking care not to cut through all the way. Enlarge the cavity with fingertips. Stuff an equal amount of the filling into each eggplant. Arrange the eggplants side by side in one layer in a heavy, shallow pan. Place the pepper strips over the filling in each eggplant. Add meat stock or water, cover and cook gently over medium low heat for about 40 to 50 minutes, until the eggplants are very tender when pierced with a fork. You must check the water level from time to time and add hot water as needed. The finished dish should not have more than 1/4 cup of liquid in the pan. If there is more liquid, boil rapidly to reduce. Serve hot with a pilaf or crusty bread. Makes 4 servings.
Eggplant Index | Veggie Sides Index | Recipe Index | Home