Davood Basha (Near East Dish)
Recipe By : Jewish Cookery by Leah H. Leonard
Serving Size : 4
Categories : Israeli Cooking
4 small eggplants
1/2 pound lamb -- chopped --or chopped mutton salt to taste
1/2 cup tomato puree -- or 1 cup stewed tomatoes
2 tablespoons vinegar
2 tablespoons brown sugar -- approximately
Cut unpared eggplant lengthwise and scoop out seed sections. Chop seed
section s with the meat and season to taste with salt Return to eggplant
halves, press ing down into the cavities and mounding up slightly. Arrange
in a baking pan, add tomato puree and vinegar sweetened to taste. Bake 20
to 30 minutes at 350 F or till the eggplants can be pierced with a fork.
Jewish Cookery by Leah H. Leonard Crown Publishers
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