Lebanese Stuffed Eggplant Recipe

• 500 g Ground Lamb
• 1 medium Onion, finely chopped
• 1 medium Eggplant
• ½ tsp Salt
• ¼ tsp Pepper
• ¼ tsp Cinnamon
• 285 g Tomatoes, canned
• 1 tsp Pine Nuts, chopped
• Oil, as required

• Peel eggplant and then cut it into quarters, lengthwise.
• Brush it with vegetable oil and keep it in a baking pan. Bake it till it turns light brown in color.
• Heat oil in a pan and saute ground lamb in it, along with onions, salt, pepper, cinnamon and nuts, until it is medium cooked.
• Remove from the flame.
• Now, make a slit in each quarter of eggplant and stuff it with meat mixture.
• Pour tomato juice over it and cover it with aluminum foil.
• Bake the prepared egg plant for 1 hour, at 375 degrees C.
• Serve hot with Lebanese Rice.