Dinner

Lebanese Stuffed Eggplant is for Dinner.

Lebanese Stuffed Eggplant takes 30 minutes to prepare.

Lebanese Stuffed Eggplant takes 30 minutes to cook.

Lebanese Stuffed Eggplant makes 6 servings.

The ingredients for Lebanese Stuffed Eggplant are:

1 lb ground lamb
1 large onion
1/8 tsp cinnamon
14 oz tomato sauce
1 large eggplant
1/4 cup pine nuts
1/2 tsp pepper

Here is how you make Lebanese Stuffed Eggplant:

Cut eggplant into 1 inch thick medallions and cut an X in the center of each slice, not going all the way through. Place X side up on an oven tray and bake at 375 degrees for 20 min. In the meantime, brown lamb, onion, cinnamon and pine nuts in a frying pan and drain when browned. Transfer the eggplant to a casserole dish and spoon the meat mixture on top, pushing gently into the X. Mix tomato sauce with equal part water and gently pour over the top. Bake in a 375 degree oven until hot and bubbly (about 25 min). Serve over rice if you wish. Nutritional info does not include rice. Note: I tried this with gr beef and stuffed zucchini, using a tomato, garlic, and the left over zucchini, tomato sauce....baked the zucc. 375 for 20min in halves, then hollowed out and used the leftover in the meat mixture; stuff the shells and bake 20min 375, then add shredded cheese to tops, 5min more. Delicious!

The nutritional information for Lebanese Stuffed Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 304.8

• Total Fat: 21.9 g
• Cholesterol: 55.2 mg
• Sodium: 395.1 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.9 g
• Protein: 15.3 g