Stuffed Eggplant

In the Middle East, vegetables are often stuffed with meat, rice and herbs and eggplants are no exception. In fact, eggplant is the consumed vegetable in the Middle East! The basic recipe is okay but adding garlic to taste and a bit of cinnamon helps a lot. We also serve with sliced lemons to be squeezed over the stuffed veggie. This is very good when given a bit of life. A nice sprinkle of flat leaf parsley is a nice finishing touch.

Ingredients:

• 4 eggplants
• 1 cup of uncooked rice
• 1/2 lb. ground beef or lamb
• 1 16 oz. can crushed tomatoes
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons lemon juice
• 1 small onion, chopped
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 oz. can tomato sauce
• olive oil
• water

Preparation:

Wash eggplants and remove the tops. This is best done like you are removing the top of a pumpkin. Do not discard the tops.

In a medium mixing bowl, combine remaining ingredients into a mixture. This is best done with the hands.

Stuff the eggplants with the meat mixture. Be sure to not over stuff; the rice needs room to expand. Place stem back onto eggplants.

Pour olive oil into bottom of large dutch oven. Place eggplants upright and fill with water to cover half of the eggplant.

Cover and allow to simmer for 30-40 minutes, or until meat is done and rice is tender.