Lebanese Stuffed Eggplant
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
Directions
- Peel eggplant and then cut lengthwise into quarters. Brush with vegetable oil and place in a 32 x 22.5cm baking pan. Broil until light brown. Set aside.
- Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan.
- Make a slit in each quarter of eggplant lengthwise.
- Stuff the meat mixture into each slit and over the eggplant. Pour tomatoes with their juice over the meat mixture. Cover with aluminium foil.
- Bake at 375°C for about 1 hour.
- Serve with rice.
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