Shakele Meshi
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Tony Viviano
| 1½ | eggplants |
| 1 tablespoon | butter or margarine |
| 1 medium | onion, chopped fine |
| 1 clove | garlic, minced |
| 2 tablespoons | pine nuts or walnuts, chopped |
| ½ pound | raw ground lamb |
| ½ teaspoon | allspice |
| 1/3 teaspoon | cinnamon |
| 1 tablespoon | fresh parsley, minced |
| salt | |
| pepper | |
| 1 14-ounce can | plum tomatoes canned, drained. |
Peel and remove stem from eggplant. Cut into 4 equal quarters, lengthwise. Cut a pocket into each piece. Sprinkle with salt and place in colander. Let stand 30 minutes. Then brush away salt from the pieces and pat dry with a paper towel.
Preheat oven to 350?F.
Rub each quarter of eggplant with oil and place on baking sheet.
Bake at 350?F for 30 minutes.
Melt butter in a skillet over medium heat. Add onion and sauté about 1 minute. Add the garlic and nuts and sauté until lightly browned, about 4 minutes. Add the lamb and brown while chopping the meat into a fine consistency. Add the seasonings and mix well. Spoon the mixture into the hollowed eggplant quarters and place in a baking dish. Spoon the crushed tomatoes over each piece.
Bake 45 minutes at 350?F.
From Tony and Colleen Tye.
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