The most recent recipe Christine sent me is called ‘Lamb and Eggplant Meatball Pita Sandwiches’ which appeared in Sunset Magazine in
2005. Pretty impressive!
I have been given permission to share this recipe with
you.
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Photo by Christina Schmidhofer |
Christine Datian's 'Lamb and Eggplant Meatball Pita Sandwiches'
Yield: Makes 6 servings
Prep and cook time: About 1 hour
Ingredients:
1 large egg,
lightly beaten
1 1/2 pounds
ground lean lamb or beef
1 1/2 cups
finely chopped eggplant (about 4 oz.)
1/3 cup chopped
onion
1/3 cup minced
parsley
1/4 cup pine
nuts
1/4 cup
Italian-style dried bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon
minced garlic
3/4 teaspoon
salt
3/4 teaspoon
fresh-ground pepper
3/4 teaspoon
dried basil
3/4 teaspoon
dried oregano
2 cups
purchased marinara sauce
1 teaspoon
Worcestershire
6 pocket breads
(5 in. wide), cut in half
Green and red
bell pepper rings (optional)
Preparation:
1. In a large bowl, mix the egg, lamb, eggplant, onion,
parsley, pine nuts, bread crumbs, Parmesan cheese, garlic, salt, pepper, basil,
and oregano. Shape the mixture into 1 1/2-inch balls and place them 1 inch
apart in an oiled 12- by 17-inch baking pan.
2. Bake meatballs in a 425° oven until they are well
browned, 20 to 25 minutes.
3. Spoon out and discard any fat from pan. Stir in the
marinara sauce and Worcestershire, scraping up browned bits from bottom of pan
and turning meatballs to coat. Bake until sauce is steaming, 3 to 5 minutes
longer.
4. Spoon meatballs into a bowl and scrape sauce over
them. Spoon meatballs and sauce into pocket breads and tuck in bell pepper
rings if desired.
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