LEBANESE STUFFED EGGPLANT

Lebanese Stuffed Eggplant image

Provided by Jubes

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.
Saute the lamb, onions, salt, pepper, cinnamon and nuts until medium cooked (not brown) in a pan.
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 aluminium foil.
Bake at 375°C for about 1 hour.
Serve with rice.

Nutrition Facts : Calories 415.2, Fat 30.2, SaturatedFat 12.9, Cholesterol 91.2, Sodium 371.7, Carbohydrate 13.7, Fiber 6, Sugar 6.3, Protein 23.1