Middle Eastern Stuffed Eggplant Recipe with Lamb and Rice

Ingredients

• 1 medium eggplant
• 8 oz (227 g) ground lamb
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped green pepper
• 2/3 cup cooked rice
• 1 small tomato, chopped
• 1 tsp salt, optional
• 1/4 tsp basil leaves, crushed
• 1/4 tsp thyme leaves, crushed
• 1/8 tsp ground black pepper
• 1/4 cup (1 oz (28 g)) grated monterey jack cheese