Instructions - 6 servings Pare eggplants in strips. Remove stems. Brown in oil
lightly for 15 minutes turning all round. Remove from pan reserving
oil.Arrange in a baking dish side by side. Split lengthwise leaving
2 ½ cm (1 inch) long space from both ends, make holes in center with
back of a tablespoon. Add ground meat and finely chopped onions to
oil; stir.
Brown for 8-10 minutes or until meat is crumbly; drain. Stir in diced tomatoes and 1 diced pepper reserving one tomatoes and pepper. Simmer for 5 minutes or until vegetables are tender. Remove from heat. Stir in minced garlic and parsley. Season with salt and pepper; mix. Fill in eggplants with ground meat. Top with sliced tomatoes. Cut peppers into strips. Arrange on eggplants. Add hot water gradually from corner of pan. Bake in a moderate oven for 45 minutes. Serve hot.
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