Name: Gemisti Melitzana (Stuffed Eggplant)
Ingredients: 4 md Eggplants; Salt/pepper; 2 md Onions finely chopped; 1/2 c Olive oil; 2 lb Ground beef; 1 tb Minced parsley; 1 ts Dried mint leaves crumbled; 3 1/2 c (1 lb 12 oz can) tomatoes

The way I see it, there are two primary errors for the professing Christian called to be a minister for Christ. One is we do absolutely nothing. We’re lazy. We feel inadequate. We’re too busy with other things. The other error is we start serving and then quit. We’re discouraged. We’re unappreciated. We’re persecuted. We’re unsatisfied with the results. Either way we are not ministering and either way, regardless of the means, Satan has proved successful to decommission us from our Lord’s service. The first error is having no heart. The second error is losing heart.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats			1	Servings

INGREDIENTS

4	md	Eggplants
		Salt/pepper
2	md	Onions finely chopped
1/2	c	Olive oil
2	lb	Ground beef
1	tb	Minced parsley
1	ts	Dried mint leaves crumbled
3 1/2	c	(1 lb 12 oz can) tomatoes

INSTRUCTIONS

preheat oven to 350 wash eggplant. cut off stems, and cut each eggplant in
halves lengthwise. scoop out pulp leaving a shell 1/2 inch thick. sprinkle
shells with salt and pepper. chop pulp and saute with onions in olive oil
for about 15 minutes or until soft, stirring frequently. Set aside. cook
beef in same pan, stirring with a fork until redness disappears. mix
vegetables and beef with the parsley, mint and tomatoes which have been
broken up with a fork. add salt and pepper to taste. arrange eggplant in a
baking pan and fill with the meat and vegetable mixture. put any leftover
mixture in the pan around the eggplant. cover, bake at 350 for 45 minutes.
serves 8. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "bevmed"
<bevmed@ingress.com> on Aug 17, 1997

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