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Name: Stuffed Eggplant with Lamb
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Onions; finely chopped; 1/2 c Finely-chopped fresh parsley; 2 tb Unsalted butter; And chopped; 1 c olive oil; 2 Green bell peppers; seeded,; 1 lb Ground lamb; 3 Tomatoes; peeled, seeded,; Salt to taste; 2 tb Fresh Lemon Juice; 6 Italian or Japanese

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INGREDIENTS

2 Onions; finely chopped
1/2 c Finely-chopped fresh parsley
2 tb Unsalted butter
And chopped
1 c olive oil
2 Green bell peppers; seeded,
1 lb Ground lamb
3 Tomatoes; peeled, seeded,
Salt ; to taste
2 tb Fresh Lemon Juice
6 Italian or Japanese

Servings

INSTRUCTIONS

Peel the eggplants lengthwise in 1/2-inch strips "zebra-style", leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside. Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat. Preheat oven to 350 degrees. Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B29 broadcast 06-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-23-1998 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Stuffed Eggplant with Lamb

2 Onions; finely chopped
1/2 c Finely-chopped fresh parsley
2 tb Unsalted butter
 And chopped
1 c olive oil
2 Green bell peppers; seeded,
1 lb Ground lamb
3 Tomatoes; peeled, seeded,
 Salt to taste
2 tb Fresh Lemon Juice
6 Italian or Japanese

Peel the eggplants lengthwise in 1/2-inch strips "zebra-style", leaving a  1/2-inch strip of skin between each peel. Trim off long stems so eggplant  will fit in pan. Heat oil in a large, deep pan. In batches, fry eggplant  until golden all over and beginning to soften, turning frequently. Transfer  eggplant to a baking dish, placing them side by side, and cut a deep slit  lengthwise in each eggplant. Set aside. Heat the butter in the skillet, add  the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for  10 minutes. Add the tomatoes, bell peppers and salt, and saute until all  the juices are absorbed, about 5 more minutes. Stir in the parsley, and  lemon juice, adjust seasonings and remove from heat. Preheat oven to 350  degrees. Stuff the eggplants tightly with the ground lamb mixture,  enlarging the opening with your hand. Add a little water to the baking  dish, cover, and bake for 30 to 40 minutes, or until eggplants are very  tender. This recipe yields 4 to 6 servings.    Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # WT-1B29 broadcast 06-30-1998)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    09-23-1998    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 4 servings

Calories: 744
Calories from Fat: 668 (90%)

Amt Per Serving		% DV

	Total Fat 74.3g	99 %
	Saturated Fat 35.2g	176 %
	Monounsaturated Fat 29.6g
	Polyunsanturated Fat 4.8g
Cholesterol 173.3mg		53 %
Sodium 71.2mg		2 %
Potassium 274.4mg		7 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1g
Protein 19g		27 %
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Calories per serving: 744

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