Lamb and Beef Bake
I 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
1 1/2 T Chicken Soup Consomme Powder
1/2t White Pepper
2 Sheets of Puff Pastry
Pre-heat oven to 375℉.
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, saute 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.
Remove the eggplant from oven and allow it to cool enough to be able to peel it. Place it in a strainer and chop it. Season with cumin, pepper, and salt. Add it to meat mixture and stir.
In a well greased 9x12 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 2nd egg and brush on top.
Put in the oven for 30-45 minutes, until golden brown. Serve.
Submitted by: Vicky Zachary, Los Angeles, CA