Eggplant casserole

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This was loosely inspired by a recipe in Elizabeth David’s Mediterranean Cookbook. I grilled the eggplants and pepper for the stuffing and put it in a baking dish added some cheese and put into a casserole.

6 small eggplants
1 red pepper
1 onion, minced
3 cloves garlic, minced
1/2 lb ground lamb
1/4 c bread crumbs
1/4 c grated cheese

Preheat BBQ to medium high. Grill eggplants and pepper turning every couple minutes until softened and nicely charred. Remove, cover with foil and let cool.

Scrape eggplant from skin and peal pepper. Add to a food processor and pulse until puréed.

Meanwhile cook onions in a little oil until softened, add garlic and lamb, cooking until meat is browned.

Preheat oven to 350.

Combine purée with meat and onions. Top with bread crumbs, pine nuts and cheese spray or drizzle with olive oil.

Serves 4.

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