2 large eggplant
Peel eggplant and cut lengthwise in wedges. Slit each wedge
lengthwise to make a pocket, being careful not to slit through ends
and bottom. Brush wedges with butter. Place in baking dish and
bake in hot oven at 450 degreesF for 10 minutes. Remove and allow to cool.
1 lb. lean lamb or beef, ground coarse
1 medium onion, chopped fine
1/4 cup pine nuts (snoobar)
2-8 oz. cans tomato sauce
2 cups water
salt and pepper to taste
cinnamon and allspice (optional)
In skillet brown meat and onions. Add pine nuts, salt, pepper
and spices. Cook for a few minutes. Place securely into baking
dish, filling side up. Mix tomato sauce, water, salt and pepper
and gently pour over eggplant. Bake in 350 degrees F oven for 30 minutes.
Serve over rice (Rooz bi Shireeyee).
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