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Lebanese Style Stuffed Eggplant
- 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:View on Epicurious
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