2 large eggplants 1/2 pound of mushrooms 1 pound of cooked lamb 4 slices of bacon 1 onion 2 cloves garlic 1 tablespoon of butter 1 teaspoon of oregano 1/2 cup of breadcrumbs salt and pepper
Cut the eggplants in half lengthwise and bake at 350ºF. for 30 minutes or until the flesh comes away from the skin easily. Scoop out the flesh without tearing the skin and mash well. Cut the bacon into little pieces and fry until cooked but not crisp. Chop the onion, garlic and mushrooms and sauté in the bacon fat. Grind the lamb or chop it finely and mix with the mashed eggplant, mushrooms, bacon, onion, garlic, oregano, salt, and pepper. Pile this mixture back into the eggplant skins, sprinkle with breadcrumbs and dot with butter. Bake in an oven preheated to 400ºF. for 25 minutes.
Use leftover cooked rice to stretch the dish and other meals like pork and veal. Add tomatoes, basil and other herbs, or eliminate the bacon and add a little wince, sauce or stock.
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