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Submitted by Marci Karoll
This dish is inspired by Middle Eastern flavors and ingredients. The combination of meat and lamb with eggplant makes this a perfect dish for those who don’t love the strong flavors of lamb!
1 lb of ground beef
1 lb of ground lamb
1-2 bunch(es) of fresh parsley
1 large onion, chopped small/diced
1 large eggplant
2 eggs
1 and 1/2 T chicken soup/ consommé powder
1 T cumin
1/2 t white pepper
1/2 t salt
2 sheets of puff pastry
Pre-heat oven to 375 degrees Fahrenheit.
Defrost pastry sheets, so they are soft and pliable.
Place large eggplant on the barbecue or high temperature oven and cook until burned or soft.
While eggplant is cooking, sauté onion in frying pan until translucent. Add ground meats, stirring frequently to avoid clumping. Mix 1 egg and add it and soup powder to the meat mixture. Chop the parsley small and put in the middle of meat mixture.
In a well greased baking dish, lay one sheet of pastry dough on the bottom. Brush with oil. Add meat mixture. Lay another sheet of pastry dough on top. Brush with oil. Make 3-4 slices in dough to allow steam out. Mix second egg and brush on top.
Put in the oven for 30-45 minutes, until golden brown.
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