BATENJEN MEHCHI (LEBANESE LAMB-STUFFED EGGPLANT)

Name: BATENJEN MEHCHI (LEBANESE LAMB-STUFFED EGGPLANT)
Ingredients: Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in this rustic, cinnamon-scented Lebanese dish. It comes to us from chef Fouad Kassab's mother, Isabelle, who prepares it during the autumn olive harvest usin; SERVES 6; 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 and freshly ground black pepper, to taste; 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

BATENJEN MEHCHI (LEBANESE LAMB-STUFFED EGGPLANT) was pinched from <a href="http://www.saveur.com/article/recipes/batenjen-mehchi-lebanese-lamb-stuffed-eggplant" target="_blank">www.saveur.com.</a>

INGREDIENTS

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Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in this rustic, cinnamon-scented Lebanese dish. It comes to us from chef Fouad Kassab's mother, Isabelle, who prepares it during the autumn olive harvest usin

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SERVES 6

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Ingredients

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1⁄2 lb. ground lamb

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3 tbsp. long grain white rice

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3 tbsp. tomato paste

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6 cloves garlic, minced

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1 small white onion, minced

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1⁄2 tsp. ground cinnamon

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1⁄4 tsp. ground allspice

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Kosher salt and freshly ground black pepper, to taste

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24 Japanese or fairy tale eggplants

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3 tbsp. extra virgin olive oil

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1 tsp. dried mint

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1 (16-oz.) can whole peeled tomatoes, crushed by hand

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