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Patijan Karni Jarek 

Baked Eggplant stuffed with Ground Meat 

450/375°F Oven
Serves 4

Eggplant with Meat
This Armenian eggplant stuffed with lamb is delicious as a main dish or side dish. You can also make Patijan Karni Jarek with smaller Japanese eggplants, used whole.
1 large or 2 small eggplants
1/4 cup butter, melted
1 pound ground lamb meat
1 small bell pepper, chopped
2 small onions, sliced lengthwise
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4teaspoon allspice
1 clove garlic
1/2 cup canned tomatoes
1 Tablespoon tomato paste in 1/2 cup water
1 whole tomato cut into thin round slices
  1. Cut eggplant lengthwise into 8 pieces (4 each for smaller eggplants), leaving skin on.
  2. Sprinkle each piece with salt and let stand for 1 hour. Pat dry with a clean towel.
  3. Brush pieces well with butter and bake in a 450°F oven until light brown.
  4. Cook ground meat in a frying pan until well done.
  5. Add onions and green pepper and cook until soft.
  6. Add parsley, salt, pepper, allspice, garlic and canned tomatoes and mix well.
  7. Split each eggplant piece with a knife from end to end and fill with the meat mixture. Arrange in a baking pan.
  8. Make tomato sauce from tomato paste and water.
  9. Pour tomato sauce into the pan, place a tomato slice over each eggplant and bake in 375°F oven for 1/2 hour.