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Categories:
eggplants extra-lean ground lamb onion Eastern spice salt vegetable oil tomato sauce salt water tomato
Viewed: 48 - Published at: 4 years agoIngredients
- 6 Japanese eggplants (skinnier than traditional eggplants)
- 1/2 lb. extra-lean ground lamb or beef
- 1 small chopped onion
- 1 tsp. Middle Eastern spice
- 1/2 tsp. salt
- 2 Tbsp. vegetable oil
- 1 (8 oz.) can tomato sauce
- 1/2 tsp. salt
- 1 c. water
- 1 small sliced tomato
Method
- Wash the eggplants and remove the green tops.
- Core them, using a coring knife (chop and save the core material).
- Set aside.
- In a medium size bowl, mix the ground lamb (or beef), onion, spice and 1/2 teaspoon salt.
- With a teaspoon, fill each eggplant with the meat mixture.
- Press stuffing in well.
- On a cooking sheet lined with greased aluminum foil, place the chopped core material and the stuffed eggplants in rows.
- Lightly brush eggplants with vegetable oil.
- Bake in a 400° oven for 30 minutes or until soft.
