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page 167
16. EGGPLANT WITH MINCED MEAT.
PATLIJAN OTOURTMA.
Ingredients:
Meat........... 1/2 pound, fat, of mutton or lamb.
Eggplant ................... 1 (2 1/2 to 3 pounds).
Butter .......................... 2 tablespoonfuls.
Dry Onions ............................ 2, medium.
Tomatoes... 2 to 3, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Method:
Slice the eggplant into one inch thick pieces and fry lightly in one-half
portion of the butter. Then arrange the slices in a deep flat pan, meanwhile
pressing down the centers with the back of a spoon, causing them to become
hollow.
Then mince the meat well, mix it with the very finely chopped onions, season
with salt and pepper lightly, and fry in the remainder of the butter. This done,
put one tablespoonful of this fried mixture in the hollow of each eggplant
piece, and over this the tomatoes cut in small pieces. Add a little plain water
and boil it either on a slow fire or in a moderately hot oven for 15 to 20
minutes.
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