What do stuffed eggplant with lamb and pine nuts and sloppy joes have in common? Not much, on the face of it. One is an exotic, aromatic dish with Turkish origins found in the cookbook Jerusalem, and the other, a quintessential American school cafeteria food.
But on the palate, they’re not that far off, particularly when sloppy joe filling is made from scratch. Both ground meat fillings are (more…)