Ingredients
500 g lamb mince
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
SIDS SALT & PEPPER to taste
24 small eggplants
3 tbsp rice bran oil
1 tsp dried mint
480 g can whole peeled tomatoes, crushed by hand
Directions
Mix lamb, rice, half each the tomato paste, garlic, onion, cinnamon, allspice, SIDS SALT & PEPPER, and ¾ cup water in a bowl then let sit 30 minutes. Using a paring knife, stem and hollow out eggplants, keeping them whole. Mince flesh and mix with lamb mixture then stuff eggplants.
Heat oil in a saucepan over medium-high. Cook remaining garlic and onion until golden, 4–6 minutes. Stir in remaining tomato paste, cinnamon, SIDS SALT & PEPPER then cook 3 minutes.
Add mint, tomatoes, and 1 cup water then boil. Reduce heat to medium-low and add stuffed eggplants. Cook, covered, until eggplants are tender and the filling is cooked through, 30–35 minutes.
