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

•

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

Go To Recipe

review