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Chanakhy Ii (Lamb, Eggplant, & Rice) beef, eggs, georgian, grains, jewish lamb, rice, russian 4 medium (abt 2 lbs) eggplants 1/4 cup fresh coriander, chopped 1/4 cup fresh dill, chopped 1/4 cup fresh flat-leaf italian parsley, ch; opped 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 corn oil 1 lb boneless lamb, cut into 1 in pieces 3 medium (1 cup) onions, sliced into rings 1 1/2 cup water 1 lb (abt 4) potatoes, peeled & quartere; d 1 1/4 lb (abt 4) fresh tomatoes, halved 3/4 cup raw rice, well-rinsed This version of chanakhy includes rice, which is baked along w/the vegetables & herbs. 1. Cut an incision 3-inches long & 1-inch deep lengthwise into each eggplant. Scoop out several tbs of seed pulp. 2. Mix together half of coriander, dill, parsley, salt, & black and cayenne pepper. Stuff each eggplant w/an equal amount of the mixture. 3. Lightly oil a clay pot or heatproof glass dish that has a cover. First put lamb on bottom, scatter one third of onion rings over the lamb, & add water. Cover pot or dish & bake in a preheated 325F. oven for 30 mins. 4. Add potatoes, eggplant, more onion rings, & tomato halves, cut side down. Push ingreds slightly to sides making a space in center. Pour in rice, balance of onion rings, & the remaining herbs & seasonings. Cover clay pot or dish & bake 1 hr more. Should liquid evaporate too quickly, add 1/2 c water and continue to bake. Serve warm in baking pot or dish. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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