Lebanese Stuffed Eggplant

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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