1 large eggplant
1 lb lean ground lamb
1 large onion
1/4 cup pine nuts
1 tsp salt
1/2 tsp pepper
1/8 tsp cinnamon
Using large eggplant, wash and remove stems. Stripe long-ways with a vegetable peeler into approximately 1-in stripes. Cut eggplant in medallions about an inch or 1 1/4 inch thick. Cut an "X" in the center of each slice, but not all the way through. Arrange eggplant medallions in a baking dish or pan which has been lightly greased or sprayed with olive oil. Bake at 375 ° F till tender and lightly browned. Remove and set aside.
Brown lamb with chopped onion and add salt, pepper, cinnamon and pine nuts while browning. If needed add small amount of olive oil to pan. After lamb is done, drain mixture to remove any excess fat.
Put a large spoonful of the meat mixture on each eggplant medallion and mash down gently in the center. Mix tomato sauce with equal parts of water. Pour tomato/water mix over the stuffed eggplant to cover. Bake uncovered at 375 ° F until bubbly and thoroughly hot. Serve over rice.
Recipe courtesy of Dolores Mack and Lynda Mack Robinson.