Eggplants Stuffed With Rice And Meat

Church discipline is a powerful tool in evangelism. People notice when our lives are different, especially when there’s a whole community of people whose lives are different- not people whose lives are perfect, but whose lives are marked by genuinely trying to love God and love one another. When churches are seen as conforming to the world, it makes our evangelistic task all the more difficult. As Nigel Lee of English InterVarsity once said, we become so like the unbelievers they have no questions they want to ask us. May we so live that people are made constructively curious.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Jewish		1	Servings

INGREDIENTS

12		Long eggplants
1/2	lb	Lean ground lamb or beef
3	oz	Rice
2	T	Finely chopped parsley
1		Tomato, skinned & chopped
1/2	t	Ground cinnamon OR 1/4 tsp
		ground allspice
4	T	Olive oil
		S & P
1		Lemon, juice of

INSTRUCTIONS

Source:A Book Of Middle Eastern Food Author:Claudia Roden  EGGPLANT
PREP:Cut the stem end just below the hull, which may be  removed. Keep
the slices to use as corks.  Scoop out the pulp taking care not to
break the skin & sprinkle the  inside with salt. Leave them inverted in
a colander for 1/2 hour to  allow the bitter juices to drain away.
Rinse & stuff.  STUFFING:In a bowl, knead together the meat, rice,
tomato,parsley &  spices. Stuff the eggplants 3/4 full to allow room
for the rice to  expand. Close them with the reserved "corks".  COOK:
Heat the oil in a large saucepan. Arrange the eggplants close  together
& add enough water to come halfway up them.Season with salt &  pepper &
squeeze a whole lemon over them.  Cover & cook over gentle heat 3/4 to
1 hour, adding more water if  needed. By the end of cooking, the water
should be almost completely  absorbed.  I often prepare stuffed
vegetables. I like to use small zucchinnis,  small green peppers & even
a small onion or tomato. I usually bale  them in the oven, but the
eggplant calls for cooking on top of the  stove. You could probably
adapt the recipe for baking in the oven if  you pack them tightly in
the pan & cover them up. You would also have  to baste them with the
cooking juices to keep them moist, and use  cooked rice instead of raw.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>
on Aug 14, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 726 Calories From Fat: 497 Total Fat: 56.4g Cholesterol: 0mg Sodium: 667.4mg Potassium: 1161mg Carbohydrates: 59.2g Fiber: 9.5g Sugar: 12.4g Protein: 7.3g

When Jesus commands us to be perfect as our Father in heaven is perfect (Matt. 5:48), this simply shows that God’s own absolute moral purity is the standard toward which we are to aim and the standard for which God holds us accountable. The fact that we are unable to attain that standard does not mean that it will be lowered; rather, it means that we need God’s grace and forgiveness to overcome our remaining sin. Similarly, when Paul commands the Corinthians to make holiness perfect in the fear of the Lord (2 Cor. 7:1), or prays that God would sanctify the Thessalonians wholly (1 Thess. 5:23), he is pointing to the goal that he desires them to reach. He does not imply that any reach it, but only that this is the high moral standard toward which God wants all believers to aspire.

Wayne Grudem