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  Added: Nov 09, 2007  •  Visited (695)  •  Print version Print this recipe (60)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Eggplant Boats With Beef
What You Need:
  • 1 large, long eggplant
  • 1 small onion, minced
  • ½ pound ground beef
  • 1 tablespoon minced fresh coriander (Chinese parsley) or substitute regular parsley
  • 1/8 teaspoon crushed red pepper
  • Dash of cayenne pepper
  • 1 teaspoon Garam Masala spice mixture
  • 1 medium-size tomato, cut into 8 wedges
  • 1 can (8-ounces) tomato sauce

    GARAM MASALA SPICE MIXTURE
  • ¼ teaspoon black pepper
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground caraway seed
  • 1/8 teaspoon ground cardamom
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground cinnamon

  • How To Cook:
    1. Cut the eggplant into quarters lengthwise. Cut a lengthwise slit in each piece, but do not pierce the skin.

    2. In a casserole, mix the onion, meat, and seasonings, breaking up the meat as much as possible.

    3. Cook, covered, in the microwave oven for 3 minutes.

    4. Break the meat up again as finely as possible and cook, uncovered, for 2 minutes more.

    5. Fill the slits in the eggplant almost to the top with the meat mixture. Top with two wedges of tomato.

    6. Arrange the eggplant in a 12-inch by 9-inch rectangular casserole with a piece along each end and the other two pieces along the sides.

    7. Spoon on any left over filling and then pour on the tomato sauce.

    8. Cook, covered with plastic wrap or wax paper until the eggplant is tender (about 20 minutes). Uncover and cook a few minutes more.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers

     





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