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Eggplant: 2 large eggplant Butter 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. Stuffing: 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). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |