4 medium eggplants
4 tablespoons olive
2 to 2 1/2 cups ground or
finely minced cooked lamb
4 tablespoons butter
1/2 cup finely diced mushrooms
3/4 cup finely diced shallots
1 small clove garlic,
1/2 cup leftover lamb gravy
(fat removed) or, as a substitute, if desired, canned beef gravy or
3 tablespoons tomato puree
2 to 3 dashes of Tabasco sauce
Salt (to taste)
Freshly ground black pepper
2 eggs lightly beaten
Rich tomato sauce
Cut the eggplants in half lengthwise. Heat the oil in a heavy skillet.
Add the eggplants, skin side up, and cook over moderate heat 5 to 7
Remove from skillet, scoop out the meat, and chop it very fine. Reserve
Combine the chopped eggplant with the lamb. Set aside. Pour the oil
the skillet and wipe pan clean with paper toweling. Add the butter.
this has melted, add the mushrooms, shallots, and garlic. Cook,
over moderate heat until mushrooms and shallots are limp. Remove
from heat and add the lamb-eggplant mixture, the lamb gravy, tomato
and parsley. Season to taste with salt and pepper, stir in the eggs,
Cut the eggplant skins lengthwise into wide even slices.
Grease a charlotte
or timbale mold generously with mild oil and line it
some of the eggplant skins, purple side down. Fill with the
mixture and cover with rest of eggplant skin, purple side up, tucking
into the side of the mold so that the filling is completely enclosed.
Place the mold in a large pan of warm water, and bake in a preheated
degree oven until firm -- 45 minutes to 1 hour.
Removed from oven and let stand a few moments. Unmold onto a hot
plate. Serve with tomato sauce.
6 to 8 servings.