12 (6-by-2-inch) eggplants
1/2 c. vegetable oil (approximately)
2 tbsp. butter
1 lg. onion, finely chopped
1/2 lb. lean ground lamb
1 med. tomato, peeled, seeded and finely chopped
1 sm. green pepper, seeded, de-ribbed, and finely chopped
2 tbsp. finely chopped parsley
Salt and freshly ground black pepper to taste
1 lg. clove garlic, finely chopped
1 lg. tomato, peeled, seeded, and chopped
1/2 c. water or broth
1 tbsp. freshly squeezed and strained lemon juice

Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design.

In a heavy skillet heat the oil over moderate heat. Add the eggplants and sauté until soft on all sides, adding more oil if necessary. Arrange in a single layer in a shallow flameproof or ovenproof pan.

Add the butter to the skillet and heat. Add the onion and sauté until soft but not browned, stirring frequently. Add the lamb and cook until lightly browned, breaking it up with the back of a spoon or fork. Stir in the tomato and green pepper and cook 5 minutes. Add the parsley, salt and pepper, and garlic, mix well, and remove from the heat.

Transfer each eggplant to a plate, leaving the oil in the pan. Slit lengthwise to within 1 inch of both ends on one side only. Stuff the pocket with several spoonfuls of the meat mixture.

Return the eggplants to the pan, arranging them next to one another, slashed sides up. Place the tomato over the eggplants, sprinkle with additional salt and pepper, and pour in the water. Cover and simmer gently 40 minutes or bake in a preheated 350°F oven 40 minutes. Add the lemon juice and cook 10 minutes or until the eggplants are tender. Serve with a pilaf or crusty bread and a green salad.

Serves 4.

Submitted by: CM