Stuffed Eggplant Recipe | James Beard Foundation
Stuffed halved eggplants filled with lamb, rice, and nuts, baked until golden, make a flavorful first course or main dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 4 medium eggplants
- 3 tablespoons butter
- 4 tablespoons oil
- 1 large onion, finely chopped
- 1 cup cooked rice or cooked cracked wheat
- 1 1/2 cup ground cold lamb
- 4 tablespoons parsley, chopped
- 1/2 cup whole pine nuts or chopped walnuts
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 eggs, well beaten
- 1/2 cup fine bread crumbs
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