Name: Lebanese Style Stuffed Eggplant
Cook time: 40 min
Total time: 1 3/4 hr
Yield: Makes 6 servings
Ingredients: 6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each); 1/2 cup long-grain or jasmine rice; 1/4 cup olive oil; 3 tablespoons pine nuts; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 2 cups chicken stock or reduced-sodium chicken broth; 1 (14 1/2-ounce) can diced tomatoes in juice; 3/4 pound ground lamb or beef chuck (not lean); 1 teaspoon ground allspice; 1/2 lemon; 3 tablespoons chopped flat-leaf parsley

Lebanese Style Stuffed EggplantStephanie Foley

One advantage to being married to a Lebanese man is that the food of his people is fantastic. I've never been able to perfectly replicate a single dish my mother–in–law makes until now: mahshi batinjaan, which my husband despises due to a lifelong aversion to eggplant. But ask yourself: How could he possibly resist this dish's charm? Once you slice through the silky flesh to reveal a fragrantly seasoned lamb and rice stuffing, this deceptively simple one–dish dinner is absolutely luscious and satisfying. (Editors' note: This recipe is solely the creation of Melissa Roberts and has not been formally tested by the test kitchen.)

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