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Lebanese-style Stuffed Eggplant
http://smittenkitchen.com/blog/2009/10/lebanese-style-stuffed-eggp...
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Photo © Deb Perelman
Ingredients
categorized
original
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
Ingredients
categorized
original
Produce
Flat-leaf parsley
(
3
tablespoons
)
Lemon
(
1/2
)
Onion, large
(
1
)
Pine nuts
(
3
tablespoons
)
Tomatoes in, juice
(
1
(14 1/2-oz) can
)
Meat
Ground lamb or beef chuck
(
3/4
lb
)
Canned Goods
Chicken stock or reduced-sodium chicken broth
(
2
cups
)
Cooking & Baking
Allspice, ground
(
1
teaspoon
)
Garlic cloves
(
2
)
Olive oil
(
1/4
cup
)
Pasta & Grains
Long-grain or jasmine rice
(
1/2
cup
)
Other
6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 724 recipes
Social Stats
65.3
Rating
1-100
4
Tweets
267
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Shares
188
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Views
1,040
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Recipe Stats
Published October 2, 2009 (3 years ago).
35 people saved this recipe.
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