Batenjen Mehchi (Lebanese Lamb Stuffed Eggplant)

saveur.com

Debbie Fenner

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

Directions at saveur.com

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