Batenjen Mehchi (Lebanese Lamb-Stuffed Eggplant)

Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)

Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)
Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in a rustic, cinnamon-scented dish from Lebanese author Fouad Kassab's mother, Isabelle. During the autumn olive harvest, she prepares it with new-season olive oil from the family's groves. Use smaller-sized eggplants, such as Japanese or fairy-tale eggplants, for this dish. (If you can’t find these varieties, zucchini may be substituted for the eggplant.)James Oseland

Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in this rustic, cinnamon-scented Lebanese dish. It comes to us from chef Fouad Kassab's mother, Isabelle, who prepares it during the autumn olive harvest using new-season olive oil from the family's groves. Use mild, small eggplants like Japanese or fairy-tale eggplants; if you can't find those varieties, zucchini may be substituted. This recipe first appeared in our October 2014 issue with the story Home for the Harvest.