|Key words:||eggplant, lamb||Category:||Side Dishes|
|Ingredients:||3 medium eggplants
1-1/2 pounds ground lamb
2 small yellow onions, diced
a glop or 2 of tomato paste
a bunch of chopped chanterelles
a handfull of chopped parsley
1/4 stick of butter or a glop of olive oil
2 pinches of salt
pinch of thyme
dash of grated nutmeg
2 eggs, beaten
1/2 beercan water
|Preparation:||Remove green tops from egg plant; halve.
Heat oil in skillet; place eggplant halves face down in hot oil, add water
and pinch of salt. Cover and cook over medium heat for 15 minutes. Remove
and drain. Carefully strip pulp from skins and set intact skins aside.
Dice pulp and set aside.
Preheat oven to 350 degrees.
Heat oil or butter in skillet and add mushrooms and onions. When onions
are clear, add garlic, have a gulp of beer and add meat and eggplant pulp,
stir in tomato paste, eggs, and seasoning. Cook five minutes, stirring.
Grease a casserole and line with eggplant skins, purple side out; flop
excess over edge of dish. Pack with mixture from skillet. Fold excess skins
back over mixture. Cover with foil.
Fill roasting pan half full with water; float casserole in water. Bake 1-1/2 hours.
Remove and cool for 10 minutes; turn out on platter. Gorge yourself.