Stuffed Eggplant (aubergine)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 round eggplants or 4 japanese eggplants
• 2 tablespoons olive oil
• 1 lb lean ground lamb (or 1/2 lamb and 1/2 ground round)
• 1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can tomato sauce
• 1 yellow onion, chopped
• 1/4 cup chopped green bell pepper
• 1/4 cup parsley
• 1 clove crushed garlic
• 1/2 teaspoon chopped fresh basil leaf
• 1 tablespoon chopped fresh mint leaves
• salt and pepper
• parmesan cheese or feta cheese

Recipe

• 1 cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside.
• 2 salt the shells and set aside to make them sweat.
• 3 rinse off salt, gently squeeze and dry.
• 4 fry the shells in a tablespoon of olive oil until browned, and drain on paper towels.
• 5 in a tablespoon of olive oil, brown off meat, add chopped onion and peppers.
• 6 then add the rest of the ingredients and the diced up eggplant pulp.
• 7 mix the ingredients together and fill the eggplant shells.
• 8 spread 1/2 of the tomato sauce on the bottom of a covered baking dish and place the filled eggplant shells on the sauce.
• 9 slice the tomatoes and arrange on top of the stuffed shells.
• 10 pour the rest of the tomato sauce over the shells and sprinkle with parmesan or feta cheese.
• 11 bake in a preheated 350 degree oven for and hour.