1-pound
ground lamb
1
medium eggplant
1
medium onion, brown
1/2-cup
parsley, chopped
1-teaspoon
salt
1-teaspoon
curry
1/2-teaspoon
cumin
Pare the eggplant, chop, and salt with 1/2 teaspoon salt. Let sit until eggplant weeps, then drain. Combine balance of ingredients with the drained eggplant. Place in oiled 8x8 inch Pyrex, cover with foil, and bake at 350 degrees for 45 minutes. Remove foil and bake 5 to 10 minutes longer to brown.