Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well. cut lamb into 1-inch squares and saute in butter until brown on all sides. place in a casserole. fry onion in the skillet until golden brown. add onion and eggplant, seasonings and consomme to the casserole. brown raw rice in a dry skillet and blend with canned tomatoes and their juice. pour over the contents of the casserole. bake in a preheated 350f oven until lamb is tender, about 90 minutes.

Target recipe: scoop out the eggplant meat leaving a 1/2 inch thick shell. set shells aside and chop the eggplant flesh. heat the oil in a heavy nonstick skillet over medium heat. stir in the garlic and eggplant flesh. cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally. stir in the tomatoes, chives and olives. increase heat to medium high and simmer 5 to 7 minutes. remove from heat and stir in shrimp, breadcrumbs and half of the cheese (1 cup). spoon the filling into the eggplant shells and sprinkle with remaining cheese. bake at 350°f for 35 to 40 minutes or until top is brown and bubbly.