This recipe makes a TON of food. But... it's quick, easy, and yummy.
Ingredients List:
5 small Eggplants (about 6-7 inches long)
5 tablespoons Olive Oil
Salt and Pepper
1 pound Ground Beef or Lamb
2 tablespoons Tomato Paste
2 small Onion
3-4 cloves Garlic
Small Handful of Raisins
Splash of Chicken Stock
3 tablespoons Butter
1/2 cup Parsley (finely chopped)
1/2 cup Parmesan Cheese
Heat oven to 475°.
Halve 4 Eggplants.
Pour 1/4 cup Olive Oil on a rimmed baking sheet.
Season the cut side of the Eggplant with Salt & Pepper.
Place Eggplant cut side down in the oil.
Roast in oven till tender, about 20 minutes.
Peel 5th Eggplant and dice into 1/2" pieces.
In a large skillet, over medium heat, add 1 tablespoon of Oil.
Stir in Beef or Lamb, Tomato Paste, Onions, Garlic, Diced Eggplant & Raisins.
Season with Salt and Pepper.
Add Stock.
Cook until Eggplant and Onions are soft, about 8-10 minutes.
Remove from heat.
While the meat cooks, melt Butter in a small skillet over medium heat.
Add the Bread Crumbs and toast till golden.
Stir the Parsley and Cheese into Bread Crumbs.
Add 1/2 to the meat mixture.
Remove Eggplant from the oven and transfer it to a serving platter.
Top each half with a mound of meat stuffing and sprinkle with Bread Crumb mixture.
Serve immediately.
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