Lamb Stuffed Eggplant (aubergine) Or Zucchini

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.
• 2 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.
• 3 thoughly mix stuffing ingredients.
• 4 stuff vegetables no more than 3/4's full.
• 5 arrange vegetables in a large saucepan.
• 6 add oil and enough water to reach halfway up the sides of the vegetable.
• 7 cover and simmer 45 minutes.
• 8 to bake: arrange vegetables in an oven proof dish add oil and water as above.
• 9 bake at 425°f for 15 minutes, reduce heat to 325°f and bake 45 minutes.