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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Lamb Meatballs with Eggplant
- (Polpette alle Melanzane e Agnello)
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Ingredients:
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- 1 lb and 2 oz (500 grams) lean minced lamb
- 2 eggplants
- 2 egg yolks
- Pinch of dried oregano
1 fresh flat-leaf parsley sprig, chopped
4 tablespoons extra virgin olive oil
Salt and pepper
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- Directions:
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- Preheat the oven to 180°C (350°F) Gas Mark 4.
Wrap the eggplants in foil.
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- Place on a baking sheet and bake for about 30 minutes.
Unwrap the eggplants and leave to cool slightly.
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- Cut the eggplants in half and scoop out the flesh with a teaspoon.
Mix together the lamb, egg yolks, parsley, eggplant flesh and oregano in a bowl.
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- Season with salt and pepper.
Shape the mixture into small meatballs.
Heat the olive oil in a frying pan.
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- Add the meatballs and cook over a medium heat, stirring frequently, until golden brown all over.
Transfer to a warm serving dish. Serves 4.
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