posted by lynn102 04-26-103 2:30 PM
Eggplant Stuffed with Lamb and Nuts
1/4 cup olive oil
3 eggplants, cut in half
2 pounds ground lamb
2 teaspoons salt
1 teaspoon pepper
1/2 cup pine nuts or pistachios
1 can tomato soup
1 cup water
Heat 2 tablespoons of the oil in a skillet. Place the eggplants, unpeeled, in the oil and fry for 5 minutes on the cut side and for 10 minutes on the skin side.
Heat the remaining oil in a separate skillet. Add the lamb, salt, and pepper and saute for 10 minutes, stirring occasionally. Add the nuts and mix well.
Arrange eggplants in a casserole. Slash each eggplant lengthwise in several places. Stuff the slashes with the lamb mixture. Combine the tomato soup and water and pour over the eggplants. Bake in a 350 degree oven for 1 hour.