Tuesday, August 31, 2010

Stuffed Eggplant

2 eggplants
6 oz Feta cheese
1 lb ground beef
4 garlic cloves
1 tbsp olive oil
sage leaves
salt, pepper to taste
Soak your Romertopf
Cut the eggplant lengthwise and with a teaspoon scoop out the middle, leaving a thickness of approximately 1/4 inch.
Chop the eggplant pulp into small cubes and using a fork, crush the Feta Cheese.
Mix the eggplant pulp, Feta cheese and ground beef in a blwl.
Add crushed garlic cloves. Season carefully (Feta cheese can be salty).
Add chopped sage leaves and black pepper.
Baste the inside of the base of the Romertopf with olive oil, and fill the egg plant halves with the mixture.
Put into the Romertopf.
Cover and place into a cold oven, cood at 400°F for about one hour.
Serves 4

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

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