Lebanese-Style Stuffed Eggplant

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
757
FAT
164%
CHOL
43%
SOD
33%

Comments

And me with eggplant in the fridge.... thanks Jack!
1c552af2c782   •  22 Apr   •  Report
This looks terrific, I'm making it!
9e08f34f7b7b   •  12 Mar   •  Report
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Ingredients for 3 servings

6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)

1/2 cup long-grain or jasmine rice

1/4 cup olive oil

3 tablespoons pine nuts

1 large onion, finely chopped

2 garlic cloves, finely chopped

2 cups chicken stock or reduced-sodium chicken broth

1 (14 1/2-oz) can diced tomatoes in juice

3/4 lb ground lamb or beef chuck (not lean)

1 teaspoon ground allspice

1/2 lemon

3 tablespoons chopped flat-leaf parsley

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