Simple and delicious traditional Lebanese stuffed eggplant dish.
- 500g ground lamb
- 1 medium onion, finely chopped
- 1 medium eggplant
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cinnamon
- 285g can tomatoes
- 1 teaspoon pine nuts, chopped (walnuts may be substituted)
- Peel eggplant. Cut lengthwise into quarters. Brush with vegetable oil and place in a 32 x 22.5cm baking pan. Broil until light brown. Sauté meat, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown).
- 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 aluminum foil. Bake at 375°C for about 1 hour. Serve with Lebanese rice.