| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Eggs |
Italian |
Casserole |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pine nuts |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Water |
| 6 |
oz |
Beef; ground, or |
| 6 |
oz |
Lamb; ground |
| 1 |
sm |
Onion; grated, plus |
| 1 |
c |
Onion; chopped |
| 3/4 |
ts |
Allspice; ground |
| 1/8 |
ts |
Cinnamon; ground |
| 1 |
pn |
Cloves; ground |
| 1 |
pn |
Nutmeg; grated |
| 3 |
ts |
Tomato paste |
| 1/4 |
c |
Parsley; chopped, plus |
| 2 |
tb |
Parsley; chopped |
|
|
Salt; to taste |
|
|
Pepper; freshly ground to taste |
| 12 |
|
Eggplants; Italian, 4- or 5-inch |
| 2 |
ts |
Garlic; chopped |
| 1 |
sm |
Bay leaf |
| 1/2 |
c |
Green bell pepper; cored, seeded and minced |
| 2 |
ts |
Jalapeno; finely minced, or more to taste |
| 1/2 |
c |
Water |
| 1 |
pn |
Sugar |
| 2 |
|
Tomatoes; seeded and thinly sliced |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 24 Jun 1996 09:57:38 -0800
Brown the nuts in 1/4 of the oil in a (9") skillet. Add the meat. Cook
until brown and crumbly, (1 to 2 minutes.) Add the grated onion and the
first measure of water. Cook for two minutes more. Stir in the spices, one
third of the tomato paste, the first measure of parsley and salt and
pepper. Set aside. Remove 1/2" wide vertical strips of peel all around the
eggplants, leaving 1" between them. Heat another 1/4 of the oil in a large
nonstick skillet over moderate heat. Cook the eggplants, tightly covered,
until the flesh is golden and tender, (about 15 minutes), turning them over
halfway through the cooking. Cool on racks over paper towels. Discard the
oil from the skillet. Add the remaining oil and the chopped onion, garlic,
bay leaf and peppers. Cook, uncovered, for five minutes, stirring. Dissolve
the remaining tomato paste in the second measure of water. Add it to the
pan. Cook one minute longer. Season with salt, pepper and sugar. Set aside.
Press open one of the striped sides of each eggplant to form a small
cavity. Spread the meat filling in each, about two tablespoons per
eggplant. Preheat the oven to 375 degrees. Spread the vegetable sauce on
the bottom of a (12") baking dish. Arrange the eggplants in it. Top with
the tomato slices. Cover with foil. Bake 45 minutes. Uncover. Bake 15
minutes longer. Sprinkle with the second measure of parsley. Serve hot.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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