Lebanese Stuffed Eggplant

• ground lamb500 g

  (lammb mince)

• onion↗1

  medium, finely chopped

• eggplant↗1

  medium

• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• cinnamon↗1⁄4 teaspoon
• tomatoes↗285 g
• pine nuts or walnuts↗1 teaspoon

  chopped

Step-by-step instructions

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 375°C for about 1 hour.

6. 6

   Serve with rice.