One of the most attractive and satisfying ways to serve vegetables is to stuff them with a variety of interesting fillings. Some, like the following stuffed eggplant, will be hearty enough for a main dish. Stuffed Eggplant 1 large eggplant 1/2 pound lean ground beef 1 6-ounce can tomato paste 1 egg, slightly beaten 2 tablespoons finely chopped onion 2 tablespoons finely chopped green pepper 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup beef bouillon or broth 1/2 cup yogurt 1 tablespoon salad oil 1 8-ounce can tomato sauce 1/2 cup shredded mozzarella cheese
Cut eggplant in half. Scoop out pulp, leaving shell intact. Finely dice eggplant pulp. In a skillet, brown eggplant mixture in oil and add beef, turning until browned. Add remaining ingredients except for tomato sauce and cheese.
Heat thoroughly but do not boil. Spoon mixture into eggplant halves. Top with tomato sauce and mozzarella cheese. Place in a baking dish and bake in a preheated 350 degree F. oven for 45 minutes. Serves 4.