Lebanese Stuffed Eggplant

Name: Lebanese Stuffed Eggplant
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 500 g ground lamb; 1 medium onion; 1 medium eggplant; 0.5 tsp salt; 0.25 tsp pepper; 0.25 tsp cinnamon; 285 g tomatoes; 1 tsp pine nuts

Aubergine, lamb and tomatoes come together in this dish, fragrant with cinnamon and grilled. It comes to the table with rice.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

1
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.
2
Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan.
3
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.
4
Bake at 375°C for about 1 hour. Serve with rice.
60 min