Further adventures in really bad food photography from the 1970's!
3 O-bone lamb chops
2 small eggplant
1/4 cup finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped pimento
1/2 teaspoon monosodium glutamate
1/2 teaspoon salt
Broil lamb chops; remove meat from bone and dice. Cut eggplant lengthwise and cook in 2 quarts boiling water for 8 minutes. Remove from water; carefully scoop out pulp, leaving a 1/2 inch thick shell. Chop pulp and add onions, green pepper, pimento, MSG, salt and diced meat. Fill eggplant shells with mixture and place in a lightly greased baking plan. Bake in 350° oven for 1 hour.
Preparation time: 2 hours
Approximate calories per serving:220
Baked Eggplant a la Grecque
Melon Balls with Mint
Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973