All Easy Recipes. Cook all that you can cook. Slashed Eggplant
 
What You Need:            (To Serve: 4 - 6)
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  • 2 medium onions (chopped)
  • 4½ tablespoons butter
  • ½ pound minced mutton, lamb or beef
  • 2 medium tomatoes and 1 for garnish
  • 1 green pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup chopped parsley (optional)
  • 6 medium eggplants (long and thin)
  • 2 tablespoons butter for top of eggplant (optional)
  • 1 cup meat stock or water

    • How To Cook:
    1. Brown onions lightly in 2 tablespoons butter. Add meat and cook for about 10 minutes, stirring constantly.

    2. Add tomatoes (peeled and cut into small pieces), green pepper if desired, and salt. Cook until pepper and tomatoes are tender.

    3. Add black pepper, stir well and remove from stove. Chopped parsley may be added. Peel eggplants to within 1 inch of each end.

    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.

    5. Pour off salted water, wash, dry and saute on both sides in 2½ tablespoons butter to a very light brown.

    6. Remove carefully from frying pan with spatula and place in casserole, keeping slashed surfaces of eggplant on top.

    7. Insert knife blade carefully into slashes and stuff with meat mixture.

    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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