Edited by: Helen Pitlick
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Yield: 12 servings
[edit] Ingredients
6 |
medium eggplants |
1 |
small green pepper |
1 |
onion, chopped |
2 |
tomatoes, chopped |
2 |
|
5 |
ounces ground beef |
1 |
small can foie-gras or liverwurst |
1 |
|
2 |
tablespoons flour |
⅓ |
cup olive oil |
[edit] Preparation
Step 1 |
Slice the eggplants in half. In a pot with cold water boil the eggplant 20 minutes. |
Step 2 |
Fry garlic, onion, pepper and tomato in 1/3 cup. olive oil. Add the beef, foie gras and salt to taste. |
Step 3 |
Remove the pulp from the eggplants, mash and add to the fried ingredients. Beat in the egg and flour. |
Step 4 |
Oil a casserole and fill with mixture; top with bread crumbs and bake at 350 degrees for 30 minutes. |
[edit] About Padded Eggplants
A typical dish of Mallorca, a small Mediterranean island off the coast of Spain.
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