SEATTLE — Stuffed Eggplant Supreme
Makes 6-8 Servings
Ingredients:
- 1 pound lamb shoulder, coarsely ground
- ¼ teaspoon cinnamon
- ½ cup pine nuts
- 2 medium onions, finely chopped
- 12 eggplants, 3–5 inches in length
- 1–3 tablespoons butter
- 1 (8-ounce) can tomato sauce
- Salt and pepper to taste
Directions
1. Sauté the meat with the seasonings and pine nuts.
2. Add the onions and continue sautéing until the onions are soft. Set aside.
3. Peel the eggplants, leaving a short stem. (May be peeled in stripes.)
4. Brown all sides in butter until barely soft. Remove and place on a platter.
5. Make a slit on the side of each eggplant and stuff with 1–2 tablespoons of the filling.
6. Arrange the stuffed eggplants next to each other in a baking dish.
7. Pour the tomato sauce over the eggplants and barely cover with water.
8. Sprinkle with additional salt.
9. Bake 20–25 minutes at 375°F.
10. Remove the eggplants gently with a spatula onto a platter.
Note: I recommend serving with rice.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.