How To Cook: |
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1. Brown onions lightly in 2 tablespoons butter. Add meat and cook for about 10 minutes, stirring constantly.
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2. Add tomatoes (peeled and cut into small pieces), green pepper if desired, and salt. Cook until pepper and tomatoes are tender.
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3. Add black pepper, stir well and remove from stove. Chopped parsley may be added. Peel eggplants to within 1 inch of each end.
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4. Slash middle peeled portion crosswise to within 1 inch of each end (on one side of eggplant only). Sprinkle with salt, cover with water and set aside for 20 to 30 minutes.
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5. Pour off salted water, wash, dry and saute on both sides in 2˝ tablespoons butter to a very light brown.
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6. Remove carefully from frying pan with spatula and place in casserole, keeping slashed surfaces of eggplant on top.
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7. Insert knife blade carefully into slashes and stuff with meat mixture.
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8. Place a slice of tomato on top of each eggplant, dot each with a knob of butter if desired, add stock or water to casserole and bake in a moderate oven (350°F) for about 30 minutes.
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