Baked Turkish-Style Eggplant Stuffed With Ground Lamb (Part I)

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Washington Post


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2 tablespoons olive oil

1/2 teaspoon salt

4 one-pound eggplants

1 large tomato, cut into 8 wedges, for garnish

4 long, thin green hot chili peppers, 1 1/2 inches trimmed from stem end and discarded, for garnish (optional)

1/2 large white onion, cut into 1/2-inch dice (about 1 cup)

1 medium red or green bell pepper, stemmed, seeded and cut into 1/2-inch dice (about 1 cup)

2 large cloves garlic, peeled and finely grated

1 28-ounce can tomato puree (about 3 cups)


Freshly ground black pepper

1 pound ground lamb

2 tablespoons water

1 teaspoon ground allspice

1/2 cup chopped flat-leaf parsley

1/2 cup toasted pine nuts or slivered almonds

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

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