G.R.U.B.

Hello again!  I have yet another delicious recipe to share.  Now PLEASE PLEASE PLEASE don't be discouraged by the word "eggplant".  I, myself, was a little nervous making eggplant recipes because I had never tasted it and it just doesn't sound or look that appetizing.  Oh but it is!  This is my second eggplant recipe and it is absolutely wonderful and I promise you'll love it.  This week was Greek week which had me add Feta cheese.  Yummy yummy!!!  And also, because this was purely a vegetarian dish and I know all you hunters don't even know what the word "vegetarian" means, I added my favorite ingredient.......big yummy deer.   Now this recipe makes a lot (four HUGE stuffed eggplant shells) so divide into two nights OR freeze two of them to save for another date.  Here's the recipe.  I know you will love it as much as Jeff and I did!

Ingredients:

2 large eggplants

1 lb. venison

1/2 cup olive oil 

2 medium onions, chopped

2 cloves garlic, minced

2 small tomatoes, chopped

1 green bell pepper, seeded and chopped

1 tablespoon chopped fresh parsley

salt and pepper to taste

1 3/4 cups dry bread crumbs

1 cup crumbled feta cheese

Directions:

1.  Remove the leaves from the eggplants by cutting off the end, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.

2.  Preheat the oven to 350 degrees F (175 degrees C).

3.  Brown the venison in a large skillet, drain, and set aside in a bowl.

4.  Heat the oil in  the same skillet over medium heat. Add the onions and garlic, and saute, until tender. Precook the eggplant pieces in the microwave for two minutes on high.  Then add the eggplant pieces to the skillet, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, venison and parsley. Simmer for about 10 minutes.

5.  Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended.  Also, stir in 1/2 cup of the feta cheese. Divide the mixture evenly between the four eggplant shells. Sprinkle the rest of the feta cheese over the top.

6.  Place the eggplant halves on a baking sheet. Bake for 30 minutes in the preheated oven, until the tops are browned. Serve hot or cold. If you save the "extra" halves for another day, you may have to bake them longer after retrieving them from the refridgerator.  

Let me know how they turn out!!