Stuffed Eggplant

12 small eggplants

Stuffing:
2 tbl. butter
1/3 cup pine nuts
1 large onion, minced
400 g. ground beef or lamb
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. allspice or 1/2 tsp. mixed spices
2 tbl. water
1/3 cup olive oil
Sauce:
2 cans (400 g. each) tomato juice
salt
black pepper
1 tbl. pomegranate sauce (or more to taste)

Remove the stems of the eggplants and wash them. Scoop out the insides and discard the pulp. The Shells should be as thin as possible. Sauté the pine nuts in butter over medium heat until golden in colour. Stir frequently and watch carefully, for they can burn very quickly. remove with a slotted spoon.

In the same butter, sauté the onions until soft and transparent. Add the ground meat, and season with salt, pepper and allspice. Cook until the meat is done, breaking up all the lumps. Add the water, cover and simmer for 5 minutes. Then increase the heat to evaporate the water while you break up any remaining lumps. taste and adjust seasoning if necessary. Stir in the pine nuts. Set asides until cool enough to handle. Stuff the eggplants very full, and lightly brown in the olive oil for about 5 minutes.

Place the eggplants in rows in a saucepan and pour on the tomato juice. bring the liquid to the boil and immediately reduce heat and cover. Simmer for 20-25 minutes or until tender. taste the sauce and add salt and pepper to taste. remove the eggplants to a serving platter. Serve the sauce in a bowl, to be poured over the eggplants. Or, allow the sauce to thicken a bit by cooking over high heat for a few minutes. Serve with rice.

Variation: Substitute tamarind paste for the pomegranate sauce. Dissolve in a bit of water before adding.

Source: www.hamerkaz.com.au/cooking.asp

Prepared by: Margarette for the February 2001 meeting