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Lamb Stuffed Eggplant (Aubergine) or Zucchini

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“A Mideastern favorite. The amount of stuffing will depend on the size of vegetables used. Posted by request.”
1hr 15mins

Ingredients Nutrition


  1. Large eggplants: Remove stems, cut in half lengthwise, remove pulp, sprinkle insides with salt and leave to drain 1/2 hour, then rinse and pat dry.
  2. Small eggplants or zucchini: Remove stems, cutting lengthwise remove a strip from one side of the vegetable and scoop out pulp to form a boat.
  3. Thoughly mix stuffing ingredients.
  4. Stuff vegetables no more than 3/4's full.
  5. Arrange vegetables in a large saucepan.
  6. Add oil and enough water to reach halfway up the sides of the vegetable.
  7. Cover and simmer 45 minutes.
  8. To bake: Arrange vegetables in an oven proof dish add oil and water as above.
  9. Bake at 425°F for 15 minutes, reduce heat to 325°F and bake 45 minutes.

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