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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 1 large eggplant
- 1 lb. lamb meat, coarsely chopped
- 1 onion, chopped fine
- 1/8 c. pine nuts
- 1/4 tsp. allspice
- oil
- 1 can tomato paste, diluted with 2 cans water
- salt and pepper to taste
Method
- Peel eggplant and cut into quarters lengthwise.
- Slice part of the way into center of wedge, making a pocket for stuffing.
- Place on oiled baking sheet.
- Brush with oil and broil until browned.