| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Eggplants |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Green pepper, chopped |
| 1 |
lb |
Ground round |
| 1/2 |
c |
Grated romano cheese |
| 1/4 |
c |
Dry bread crumbs |
| 2 |
tb |
Tomato paste |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Freshly ground pepper |
|
|
Basic tomato sauce |
INSTRUCTIONS
1. Boil Eggplants in large kettle of water, covered, for 15 minutes. Drain
and cut lengthwise. Carefully remove the pulp leaving a 1/2 inch thick
shell.
2. Preheat oven to 350F.
3. In a skillet heat the olive oil, add the onions, garlic and green
peppers and saute until just tender. Remove to a bowl. Saute the beef until
it loses its pink color. drain and add to the bowl.
4. Chop the egg plant pulp and combine with the sauteed mixture. Add
remaining ingredients except tomato sauce and mix well. Fill the shells
with the mixture and place in a greased baking dish. Brush the tops with
additional oil and bake about 45 minutes. Serve with tomato sauce.
The New York Times Cook Book: Harper and Row Publishing 1990. ISBN
0-06-016010-1
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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