November 14, 2012


Sharon Wolff

Serves 4
2 eggplants
lemon juice
1C cooked brown rice
1 pound ground beef
4 cloves chopped garlic
2T tomato paste
2 T parsley
3 T curry
1 C beef broth
1 t black pepper
1/2 t cumin

Trim ends of eggplants and eggplants in half lengthwise
Sprinkle with lemon juice
Bake 10 minutes at 400
Scoop out insides, leaving at least 1/2 inch of flesh. Use insides as side serving or save to combine with filling ingredients.

Meanwhile, brown ground beef with garlic
Stir in tomato paste, broth, parsley, curry
Cover and cook until meat is tender, about 10-15 minutes

Combine with cooked brown rice and stuff each eggplant half with mixture.
Bake 10 minutes.
Shown served with mashed sweet potatoes and slivered carrots. Print This Post

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