FROM ROBERT JOFFREY, AMERICAN DANCER, TEACHER, PRODUCER, CHOREOGRAPHER, AND CO-FOUNDER OF THE JOFFREY BALLET
FROM TANAQUIL LE CLERCQ’S THE BALLET COOK BOOK
SERVES:
2-4
PREP TIME:
25 MIN
TOTAL TIME:
45 MIN
INGREDIENTS
1 eggplant
½ cup chopped onion
1 tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
¾ lb. ground meat
1 tsp. parsley flakes
1 cup bread crumbs
2 eggs
3 tbs. olive oil
Grated Cheese
1 8-ounce can tomato sauce
½ cup chopped onion
1 tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
¾ lb. ground meat
1 tsp. parsley flakes
1 cup bread crumbs
2 eggs
3 tbs. olive oil
Grated Cheese
1 8-ounce can tomato sauce
DIRECTIONS
Cook eggplant in boiling water 15 minutes or until tender. Cut in half lengthwise; remove pulp leaving a thin shell. Chop pulp and combine with onion, salt, pepper, garlic, meat, parsley flakes, bread crumbs, and eggs. Fry in olive oil until mixture is golden brown. Pile mixture high in eggplant shells, sprinkle with grated cheese, pour tomato sauce over eggplant, and bake at 375˚ F for 20 minutes. Serve over rice and tossed green salad.
