Lebanese Style Stuffed Eggplant
, Makes 6 servings
Baby eggplants stuffed with spiced rice and lamb, simmered in a tomato-stock sauce and finished with lemon and parsley.
| 6 baby eggplants (5-6 in / 13-15 cm, about 170 g each) | Hollow out eggplants | Stuff eggplants loosely | Simmer covered 50-60 min | Squeeze lemon, sprinkle parsley | ||
| 100 g long-grain or jasmine rice | Rinse rice until water runs clear | Mix rice, meat & spices with nuts, onion | ||||
| 60 ml olive oil | Fry pine nuts, onion & garlic | Add stock, tomatoes, salt & pepper; simmer | ||||
| 3 tablespoons pine nuts | ||||||
| 1 large onion, finely chopped | ||||||
| 2 garlic cloves, finely chopped | ||||||
| 480 ml chicken stock | ||||||
| 1 (14 1/2-oz / 411 g) can diced tomatoes in juice | ||||||
| 3/4 tsp salt (for the sauce) | ||||||
| 1/4 tsp pepper (for the sauce) | ||||||
| 340 g ground lamb or beef chuck (not lean) | ||||||
| 1 tsp ground allspice | ||||||
| 1 tsp salt (for the stuffing) | ||||||
| 1/2 tsp pepper (for the stuffing) | ||||||
| 1/2 lemon | ||||||
| 3 tablespoons chopped flat-leaf parsley |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.