Ingredients
- 6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 oz 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-oz) can diced tomatoes in juice
- 3/4 lb ground lamb or beef chuck (not lean)
- 1 teaspoon ground allspice
- 1/2 lemon
- 3 tablespoons chopped flat-lef parsley
Description
Don’t Resist This Dish’s Charm. Slicing Through The Silky Flesh To Reveals A Seasoned Lamb And Rice Stuffing, That Is Absolutely Satisfying.
Gourmet Magazine
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