STUFFED EGGPLANT — Serves 6
1 lb. Lamb
2 cups Ricotta Cheese
2 cups finely minced Onion
4 fresh chopped Plum Tomatoes
1 finely diced Red Pepper
1 finely diced medium Carrot
3 finely diced stalks of Celery
1 tsp. fresh minced Oregano
3-4 cloves of chopped, crushed Garlic
2 TBS Milk
2 TBS Olive Oil
Salt and Pepper to taste
Cut eggplants in half lengthwise. Score center and using a paring knife and spoon, remove interior leaving about 1/3-inch thickness all around. Save removed eggplant. Liberally salt the halves and place upside down on paper towel to drain for about 30 minutes. Bake halves in a 400°F oven for 10 to 15 minutes until soft.
Dice remaining eggplant into quarter-inch pieces. With 1 TBS of the olive oil sauté all other vegetables with the chopped eggplant until soft and set aside. Sauté lamb with the oregano, garlic, salt and pepper until browned. Drain grease from pan. Add vegetables to lamb and cook for 5 to 7 minutes more. Mix in 1 cup ricotta cheese.
Take remaining 1 cup of ricotta cheese, add milk and set aside.
Place eggplant halves in a baking dish. Fill each shell with vegetable-lamb mixture. Spoon and smooth ricotta cheese-milk mixture over the top of each filled eggplant half. Bake for a further 10 to 12 minutes in a 400°F oven until bubbly on top. Can be garnished with freshly diced tomato and/or parsley. Serve immediately.