Vegetables‎ > ‎

stuffed eggplant

1/2 lb ground beef
1/2 lb ground pork
2 garlic cloves--finely chopped
1/4 medium onion--finely chopped
4 small japanese eggplant or 1 large eggplant
1 cup water
1 cup + 1/2 cup crushed tomatoes--divided
2 tsp red wine vinegar
1/4 cup bread crumbs
2 Tbs raisins
2 Tbs sliced and toasted almonds
olive oil
thinly sliced kashkaval cheese*

slice the eggplants in half lengthwise and scoop out the insides.  chop the "meat" of the eggplant and reserve.  fry the ground beef, ground pork and onion together, breaking the meat into small pieces as it cooks.  when there is no more pink, toss in the garlic and eggplant and cook until the eggplant begins to soften.  toss in 1 cup crushed tomatoes, water, and vinegar and simmer for about 20 minutes until the eggplant is cooked through. remove from heat and toss in the raisins, almonds and the breadcrumbs.  stir and allow to cool.    meanwhile preheat the oven to 350 degrees.  drizzle a bit of olive oil in the hollow of the eggplant shells.  scoop meat mixture into each one, piling quite high.  top with slices of cheese and cover in the remaining 1/2 cup of crushed tomatoes.  cook for 25-30 minutes or until the eggplant shells soften.

* kashkaval cheese is an hungarian style sheep milk cheese. you can easily substitute manchego or mozzerella, although the kashkaval is much saltier.