Name: Stuffed Aubergines
Ingredients: 4 Aubergines; 400 g Lamb.; 200 g Minced beef.; 2 Eggs; 2 Garlic cloves.; 2 Onions; 1 ts Tomato puree.; 2 tb Olive oil.; Salt; pepper.

Our death is just as meticulously planned as the death of Christ. There is no combination of evil men, disease, or accident that can kill us as long as God still has work for us to do. To those who walk with faith in God’s providence, they die according to God’s timetable… The immediate cause of death might be any number of things, but the ultimate cause is God. Yes, wicked men nailed Christ to the cross, yet we read, “But the Lord was pleased to crush Him, putting Him to grief” (Isaiah 53:10).

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Campanile	4	servings

INGREDIENTS

4		Aubergines
400	g	Lamb.
200	g	Minced beef.
2		Eggs
2		Garlic cloves.
2		Onions
1	ts	Tomato puree.
2	tb	Olive oil.
		Salt; pepper.

INSTRUCTIONS

1 Peel the garlic cloves and onion. Wash and wipe dry the aubergines and
cut them in half lengthways. Using a teaspoon, scoop out the centre
carefully. Keep the flesh for the stuffing.
2 Mince the lamb, garlic, onion and aubergine flesh. Put in a large bowl
and add the minced beef. Season and mix together well.
3 Beat the eggs and pour into the bowl containing the ingredients for the
stuffing, add the tomato puree. Mix together well.
4 Preheat the oven (gas mark 6 / 400F / 200C). Fill the aubergines with the
stuffing and arrange them in a greased ovenproof dish. Bake for 30 minutes.
The aubergine, originally found in India, was grown in Italy in the 15th
century and in the South of France in the 17th century.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”