Lebanese Style Stuffed Eggplant Recipe | Epicurious

Name: Lebanese Style Stuffed Eggplant Recipe | Epicurious
Ingredients: 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-ounce) can diced tomatoes in juice; 3/4 pound ground lamb or beef chuck (not lean); 1 teaspoon ground allspice; 1/2 lemon; 3 tablespoons chopped flat-leaf parsley

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One advantage to being married to a Lebanese man is that the food of his people is fantastic. I've never been able to perfectly replicate a single dish my mother–in–law makes until now: mahshi...

Keywords

lebanese
eggplant
ground lamb
tomato
pine nut
rice
main
dairy free
gluten free
simmer
saute
ramadan
gourmet

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Ingredients

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-ounce) can diced tomatoes in juice
3/4 pound ground lamb or beef chuck (not lean)
1 teaspoon ground allspice
1/2 lemon
3 tablespoons chopped flat-leaf parsley