Lamb Stuffed Eggplant or Zucchini

By á-3801

A Mideastern favorite. The amount of stuffing will depend on the size of vegetables used.

Read more: http://www.food.com/recipe/lamb-stuffed-eggplant-aubergine-or-zucchini-25185#ixzz1VZgyalsy

Ingredients

• 2 lbs eggplants (I prefer the smaller Japanese eggplants) or 2 lbs zucchini (I prefer the smaller Japanese eggplants)
• 1/2 lb lamb or 1/2 lb beef, ground
• 1/2 cup rice, washed and drained (or cooked rice if dish is to be baked)
• 1 tomato, skinned and chopped
• 2 tablespoons finely chopped fresh parsley
• salt and pepper
• 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice
• 2 tablespoons pine nuts (optional)
• 2 tablespoons raisins (optional)
• 1/4 cup olive oil
• water
• Read more: http://www.food.com/recipe/lamb-stuffed-eggplant-aubergine-or-zucchini-25185#ixzz1VZg6Nthy

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.

Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.

Thoughly mix stuffing ingredients.

Stuff vegetables no more than 3/4's full.

Arrange vegetables in a large saucepan.

Add oil and enough water to reach halfway up the sides of the vegetable.

Cover and simmer 45 minutes.

To bake: Arrange vegetables in an oven proof dish add oil and water as above.

Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.


Read more: http://www.food.com/recipe/lamb-stuffed-eggplant-aubergine-or-zucchini-25185#ixzz1VZgTYoL3