Stuffed Eggplant | James Beard Foundation

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