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Lentil & Lamb Stuffed Eggplant
Ingredients
  • 1 large eggplant
  • 3 Tbsp (45 mL) canola oil
  • ½ cup (125 mL) diced onion
  • 3 garlic cloves, minced
  • ¼ lb (125 g) ground lamb
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • 1 cup (250 mL) cooked green lentils
  • ⅓ cup (75 mL) finely chopped fresh parsley
  • 1 cup (250 mL) grated Parmesan cheese
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