Batenjen Mehchi (Lebanese Lamb-Stuffed Eggplant)

Name: Batenjen Mehchi (Lebanese Lamb-Stuffed Eggplant)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 2 lb. ground lamb; 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; Kosher salt and freshly ground black pepper, to taste; 24 Japanese or fairy tale eggplants; 3 tbsp. extra virgin olive oil; 1 tsp. dried mint; 1 (16-oz.) can whole peeled tomatoes, crushed by hand

Cinnamon-scented and simmered in tomato.

Serves
serves 6

JAMES OSELAND

By Fouad Kassab

Published on September 17, 2014

For batenjen mehchi, 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."

Ingredients

¹⁄₂ lb. ground lamb
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
Kosher salt and freshly ground black pepper, to taste
24 Japanese or fairy tale eggplants
3 tbsp. extra virgin olive oil
1 tsp. dried mint
1 (16-oz.) can whole peeled tomatoes, crushed by hand

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Instructions

Step 1

Mix lamb, rice, half each the tomato paste, garlic, onion, and cinnamon, the allspice, salt, pepper, and 3⁄4 cup water in a bowl; let sit 30 minutes. Using a paring knife, stem and hollow out eggplants, keeping them whole. Mince flesh and mix with lamb mixture; stuff eggplants.

Step 2

Heat oil in an 8-qt. saucepan over medium-high. Cook remaining garlic and onion until golden, 4–6 minutes. Stir in remaining tomato paste, cinnamon, salt, and pepper; cook 3 minutes. Add mint, tomatoes, and 1 cup water; 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.