Batenjen Mehchi (Lebanese Lamb Stuffed Eggplant)
This batenjen mehchi recipe comes to us from Fouad Kassab's mother, Isabelle, who prepares it using olive oil from the family's groves.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mixing bowl
- Paring knife
- Cutting board
- Measuring spoon
- Measuring cup
- Saucepan
- Wooden spoon
- Spoon
- Stove
- Can opener
- Chef's knife
Ingredients
- 1⁄2 lb. ground lamb
- 3 tbsp. long grain white rice
- 3 tbsp. tomato paste
- 6 cloves garlic, minced
- 1 small white onion, minced
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. ground allspice
- Kosher salt
- freshly ground black pepper
- 24 Japanese or fairy tale eggplants
- 3 tbsp. extra virgin olive oil
- 1 tsp. dried mint
- 1 (16-oz.) can whole peeled tomatoes, crushed by hand
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