Lebanese Stuffed Eggplant

1. 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. 2

   Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan.

3. 3

   Make a slit in each quarter of eggplant lengthwise.

4. 4

   Stuff the meat mixture into each slit and over the eggplant. Pour tomatoes with their juice over the meat mixture. Cover with aluminium foil.

5. 5

   Bake at 375u00b0C for about 1 hour.

6. 6

   Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.