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Lebanese Style Stuffed Eggplant


Lebanese Style Stuffed Eggplant Recipe

Ingredients:
  • 6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
  • 1/2 cup long-grain or jasmine rice
  • 1/4 cup olive oil
  • 3 tablespoons pine nuts
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups chicken stock or reduced-sodium chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes in juice
  • 3/4 pound ground lamb or beef chuck (not lean)
  • 1 teaspoon ground allspice
  • 1/2 lemon
  • 3 tablespoons chopped flat-leaf parsley
Directions:
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Rank

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