Post by Jay on Sept 11, 2004 20:30:14 GMT -6
Syrian Baked Eggplant
1 medium-sized eggplant
1/2 pound ground beef
5 tablespoons butter or margarine
1/2 cup minced onion
1/4 cup chopped green pepper
2 cups cooked rice
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs
Peel the eggplant and cut into cubes. Cook in boiling salted water
until tender (about 15-20 minutes). Drain the eggplant and mash well.
Preheat oven to 375F. Melt 3 tablespoons butter in a large skillet
and brown the ground beef, stirring until no longer pink. Add the
onion and green pepper. Cook until vegetables are tender. Stir in the
mashed eggplant, cooked rice, salt and pepper.
Spoon into a 10 x 6 x 2 inch baking dish. Melt the remaining 2
tablespoons of butter in a small skillet and stir in the bread crumbs
to coat well. Sprinkle over eggplant mixture and bake for about 20
minutes.
Jay
1 medium-sized eggplant
1/2 pound ground beef
5 tablespoons butter or margarine
1/2 cup minced onion
1/4 cup chopped green pepper
2 cups cooked rice
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs
Peel the eggplant and cut into cubes. Cook in boiling salted water
until tender (about 15-20 minutes). Drain the eggplant and mash well.
Preheat oven to 375F. Melt 3 tablespoons butter in a large skillet
and brown the ground beef, stirring until no longer pink. Add the
onion and green pepper. Cook until vegetables are tender. Stir in the
mashed eggplant, cooked rice, salt and pepper.
Spoon into a 10 x 6 x 2 inch baking dish. Melt the remaining 2
tablespoons of butter in a small skillet and stir in the bread crumbs
to coat well. Sprinkle over eggplant mixture and bake for about 20
minutes.
Jay