LAMB STUFFED EGGPLANT (AUBERGINE) OR ZUCCHINI

Lamb Stuffed Eggplant (Aubergine) or Zucchini image

Provided by Lorac

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs eggplants (I prefer the smaller Japanese eggplants) or 2 lbs zucchini (I prefer the smaller Japanese eggplants)
1/2 lb lamb or 1/2 lb beef, ground
1/2 cup rice, washed and drained (or cooked rice if dish is to be baked)
1 tomatoes, skinned and chopped
2 tablespoons finely chopped fresh parsley
salt and pepper
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice
2 tablespoons pine nuts (optional)
2 tablespoons raisins (optional)
1/4 cup olive oil
water

Steps:

Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
Thoughly mix stuffing ingredients.
Stuff vegetables no more than 3/4's full.
Arrange vegetables in a large saucepan.
Add oil and enough water to reach halfway up the sides of the vegetable.
Cover and simmer 45 minutes.
To bake: Arrange vegetables in an oven proof dish add oil and water as above.
Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.