Lebanese Stuffed Eggplant |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A gluten-free Lebanese recipe from Chef Talj, from the Dunyazad Lebanese Restaurant in Victoria. Ingredients:
500 g ground lamb (lammb mince) |
1 medium onion, finely chopped |
1 medium eggplant |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cinnamon |
285 g tomatoes |
1 teaspoon pine nuts or 1 teaspoon walnuts, chopped |
Directions:
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. Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan.
3. Make a slit in each quarter of eggplant lengthwise.
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. Bake at 375°C for about 1 hour.
6. Serve with rice.
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