Ingredients
- 1 lb ground beef (or finely chopped beef)
- 1 c long grain rice
- ½ tsp salt
- ½ tsp pepper
- ½ tsp cumin
- 2 cloves garlic
- 2 tbsp melted butter
- 8-10 mini eggplants (about 6" long)
- 1 14-oz can diced tomatoes, undrained
- 2-3 cups broth or water
- juice from half a lemon
Recipe Description
Growing up, my family would make stuffed eggplant as a delicious and unique main dish to serve at dinner. Stuffed with a meat and rice mixture with Middle Eastern flavors, I updated the recipe to use smaller eggplants, eliminating extra steps so that everyone can enjoy these flavors easily in their own kitchen.
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