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Armenian Eggplant

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(Recipe ID: 331)

Serves 4

Preparation time: 25 minutes; Cook time: 75 minutes

Source: Vito De Carolis

A little taste of Eastern Europe.


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  • 1 pound Ground lamb
  • 1/2 cup Onion, chopped
  • 1/2 cup Celery with leaves, chopped
  • 2 Medium eggplants
  • 2 teaspoon Fine sea salt, divided *
  • 1 tablespoon Fresh lemon juice
  • 1/2 teaspoon Black peppercorn, freshly ground *
  • 1/2 teaspoon Ground cinnamon *
  • 1/2 teaspoon Ground allspice *
  • 1/4 teaspoon Dried leaf thyme *
  • 1/2 cup Pine nuts
  • 2 Small apples, core and diced (about 2 cups)
  • 1 cup Plain yogurt
  • 1 Tablespoon Fresh mint, minced


  1.  In a large frying pan, break up lamb.
  2. Cook until browned; add onion and celery; cook for 5 minutes.
  3. Cut eggplants in half lengthwise, scoop out pulp leaving 1/2 inch shell.
  4. Reserve shells and sprinkle with 1/2 teaspoon salt.
  5. Dice eggplant pulp, add to frying pan and cook for 10 minutes over medium heat, stirring occasionally.
  6. Add remaining 1 1/2 teaspoon salt and remaining ingredients.
  7. Spoon into reserved eggplant shells.
  8. Place in baking pan and add 1/2 inch water to pan.
  9. Cover and bake in 350 degree oven for 1 hour.
  10. Pour yogurt over the stuffed eggplants, sprinkle with mint and serve.

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