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Ingredients:


8 small eggplants
1 lb ground lamb or beef
4 oz basmati rice
2 chopped onions
1/2 cup chopped parsley
1/2 cup chopped mint
1/2 cup chopped scallion
1/4 cup chopped chives
1/4 cup chopped tarragon
2 tbsp tomato paste
1 tbsp sugar
2 tbsp lemon juice
Salt
Black pepper


Directions:


Fry onions to golden
Add meat and fry for 5 minutes
Add 1/2 cup water, salt, pepper and tomato paste and cook for 10 minutes
In a separate pan fry vegetables for 5 minutes
Bring to boil two cups of water and 1 tsp salt
Add rice and cook until half cooked, drain and set aside to cool off
Cut the top of the eggplants to remove stem
Now cut a slice from top about ½ inch thick
Peel the eggplants
Empty the inside of the eggplants to leave walls about ½ inch thick
Sprinkle some salt inside the eggplants
Mix meat, vegetables and rice and stuff the eggplants and close with the top slice (you may use 2 toothpicks to attach the top to the eggplant)
Fry eggplants all around until light golden
Place eggplants in a pot standing side by side
Dissolve one tbsp of tomato paste in a glass of hot water and sprinkle over eggplants
Sprinkle salt, pepper, lime juice and sugar and cook over low heat for about 15 minutes until liquids absorbed



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