• 4 medium eggplants
  • 4 tablespoons olive oil (approx)
  • 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, minced
  • 1/2 cup leftover lamb gravy (fat removed) or, as a substitute, if desired, canned beef gravy or brown sauce
  • 3 tablespoons tomato puree
  • 2 to 3 dashes of Tabasco sauce
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 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 minutes. Remove from skillet, scoop out the meat, and chop it very fine. Reserve the skins.

         Combine the chopped eggplant with the lamb. Set aside. Pour the oil from the skillet and wipe pan clean with paper toweling. Add the butter. When this has melted, add the mushrooms, shallots, and garlic. Cook, stirring, over moderate heat until mushrooms and shallots are limp. Remove skillet from heat and add the lamb-eggplant mixture, the lamb gravy, tomato puree, and parsley. Season to taste with salt and pepper, stir in the eggs, and blend well.

         Cut the eggplant skins lengthwise into wide even slices.

         Grease a charlotte or timbale mold generously with mild oil and line it completely with some of the eggplant skins, purple side down. Fill with the lamb-eggplant mixture and cover with rest of eggplant skin, purple side up, tucking them 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 375 degree oven until firm -- 45 minutes to 1 hour.

         Removed from oven and let stand a few moments. Unmold onto a hot serving plate. Serve with tomato sauce.

         6 to 8 servings.

    Reprinted from The Plan-Ahead Cookbook 

    Direct from the Producer

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