Christine Datian does a lot of cooking. Many of her
creations have appeared in ‘Sunset’ and ‘Cooking
Light’ online magazines. In fact, several of her recipes have already been
featured on The Armenian Kitchen. Perhaps you’ll recall her ‘Spicy SouthwesternTabbouleh’, ‘Bulgur Pilaf with Onions and Tomato Juice’, ‘Red Lentil Soup’, and
‘Prosciutto and Asparagus Pasta’.
2005. Pretty impressive!
|Photo by Christina Schmidhofer|
Eggplant always seems to have a love-it-or-hate-it
audience. But, according to Christine, “even people who claim they don’t
like eggplant love these easy meatballs”. You can use a small ice cream
scoop to shape them quickly.
ground lean lamb or beef
finely chopped eggplant (about 4 oz.)
Italian-style dried bread crumbs
purchased marinara sauce
(5 in. wide), cut in half
bell pepper rings (optional)
parsley, pine nuts, bread crumbs, Parmesan cheese, garlic, salt, pepper, basil,
and oregano. Shape the mixture into 1 1/2-inch balls and place them 1 inch
apart in an oiled 12- by 17-inch baking pan.
browned, 20 to 25 minutes.
marinara sauce and Worcestershire, scraping up browned bits from bottom of pan
and turning meatballs to coat. Bake until sauce is steaming, 3 to 5 minutes
them. Spoon meatballs and sauce into pocket breads and tuck in bell pepper
rings if desired.