Recipe - Gemisti Melitzana (Stuffed Eggplant)

4 md Eggplants
Salt/pepper
2 md Onions finely chopped
One half cup Olive oil
2 pound Ground beef
1 tablespoon Minced parsley
1 teaspoon Dried mint leaves crumbled
3 One half cup (1 pound 12 ounce can) tomatoes

preheat oven to 350 wash eggplant. cut off stems, and cut each eggplant in
halves lengthwise. scoop out pulp leaving a shell One half inch thick. sprinkle
shells with salt and pepper. chop pulp and saute with onions in olive oil
for about 15 minutes or until soft, stirring frequently. Set aside. cook
beef in same pan, stirring with a fork until redness disappears. mix
vegetables and beef with the parsley, mint and tomatoes which have been
broken up with a fork. add salt and pepper to taste. arrange eggplant in a
baking pan and fill with the meat and vegetable mixture. put any leftover
mixture in the pan around the eggplant. cover, bake at 350 for 45 minutes.
serves 8. Posted to TNT Prodigy's Recipe Exchange Newsletter by "bevmed"
bevmed@ingress.com on Aug 17, 1997