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Middle Eastern Stuffed Eggplant

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Description Edit

Makes 2 servings.

Ingredients Edit

Directions Edit

  1. Cut off cap of Eggplant; cut in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp; cover with water and cook about 5 minutes. Drain; set aside.
  2. Cook Lamb in medium skillet until meat is no longer pink, stirring to crumble. Add Onion, celery and green pepper; cook until tender crisp. Pour off fat. Stir rice, tomato, salt, basil, thyme, black pepper and Eggplant pulp into vegetables.
  3. Fill Eggplant shells. Spoon any extra rice mixture into small baking dish. Place Eggplant halves in shallow baking dish; bake at 350F/180C for 20 minutes. Sprinkle with Cheese; bake 5 minutes longer.

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