Middle Eastern Stuffed Eggplant

Description
This bold Middle-Eastern dish is packed with real vegetables, ground lamb, herbs, and spices.

Ingredients

 * 1 medium eggplant
 * 8 ounces ground lamb
 * ⅓ cup chopped onion
 * ⅓ cup chopped celery
 * ⅓ cup chopped green pepper
 * 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 Monterey Jack cheese

Directions

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