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Middle Eastern Stuffed Eggplant

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Description Edit

Ingredients Edit

  • 1 medium eggplant
  • 8 ounces ground lamb
  • ⅓ cup chopped onion
  • ⅓ cup chopped celery
  • ⅓ cup chopped green pepper (with Jalapeño and green bell pepper mixed)
  • ⅔ cup cooked rice
  • 1 small tomato, chopped
  • 1 teaspoon salt (optional)
  • ¼ teaspoon basil leaves, crushed
  • ¼ teaspoon thyme leaves, crushed
  • ⅛ teaspoon ground black pepper
  • ¼ cup (1 ounce) grated cheese (Monterey Jack, Cheddar, Colby, Swiss, or Asiago)

Directions Edit

  1. Cut off the cap of the eggplant; cut in half lengthwise. Scoop out pulp, leaving a ¼-inch shell. Chop the pulp; cover with water and cook about 5 minutes. Drain; set aside.
  2. Cook lamb in a medium skillet until meat is no longer pink, stirring to crumble. Add onion, celery and green pepper; cook until tender crisp.
  3. Pour off fat. Stir rice, tomato, salt, basil, thyme, black pepper, and eggplant pulp into vegetables.
  4. Fill eggplant shells. Spoon any extra rice mixture into small baking dish. Place eggplant halves in shallow baking dish; bake at 350° F/180° C for 20 minutes.
  5. Sprinkle with cheese; bake 5 minutes longer. Serve hot.

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