Description Edit

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

Ingredients Edit

Directions Edit

  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.
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