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| What You Need: |
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1 large, long eggplant
1 small onion, minced
½ pound ground beef
1 tablespoon minced fresh coriander (Chinese parsley) or substitute regular parsley
1/8 teaspoon crushed red pepper
Dash of cayenne pepper
1 teaspoon Garam Masala spice mixture
1 medium-size tomato, cut into 8 wedges
1 can (8-ounces) tomato sauce
GARAM MASALA SPICE MIXTURE
¼ teaspoon black pepper
1 teaspoon ground coriander
¼ teaspoon ground caraway seed
1/8 teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon ground cinnamon
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| How To Cook: |
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1. Cut the eggplant into quarters lengthwise. Cut a lengthwise slit in each piece, but do not pierce the skin.
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2. In a casserole, mix the onion, meat, and seasonings, breaking up the meat as much as possible.
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3. Cook, covered, in the microwave oven for 3 minutes.
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4. Break the meat up again as finely as possible and cook, uncovered, for 2 minutes more.
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5. Fill the slits in the eggplant almost to the top with the meat mixture. Top with two wedges of tomato.
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6. Arrange the eggplant in a 12-inch by 9-inch rectangular casserole with a piece along each end and the other two pieces along the sides.
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7. Spoon on any left over filling and then pour on the tomato sauce.
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8. Cook, covered with plastic wrap or wax paper until the eggplant is tender (about 20 minutes). Uncover and cook a few minutes more.
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