Vegetarian Stuffed Eggplant (Sheik Mahshi)

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The Shiksa in the Kitchen


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1/2 cup white basmati rice

3 eggplants (about 3 lbs. total)

Kosher salt

1/4 cup toasted pine nuts

2 cups canned chickpeas, drained

1/2 cup fresh parsley, coarsely chopped

1/2 cup fresh mint leaves, coarsely chopped

Extra virgin olive oil (about 3/4 cup, divided)

1 brown onion, peeled and minced

3 cans (16 oz. each) diced fire roasted tomatoes

4 roasted garlic cloves, minced

1/2 tsp cinnamon

1/4 tsp allspice

2 fresh lemons, juiced

2 tbsp tomato paste

Dash of cayenne pepper

Salt and pepper

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