Middle Eastern Stuffed Eggplant

== Description ==
This bold Middle-Eastern dish is packed with real vegetables, ground lamb, herbs, and spices.
== Ingredients ==
* 1 medium eggplant
* 8 ounces ground lamb
* ⅓ cup chopped onion
* ⅓ cup chopped celery
* ⅓ cup chopped green pepper
* ⅔ cup cooked rice
* 1 small tomato, chopped
* 1 teaspoon salt, optional
* ¼ teaspoon basil leaves, crushed
* ¼ teaspoon thyme leaves, crushed
* ⅛ teaspoon ground black pepper
* ¼ cup (1 ounce) grated Monterey Jack cheese
== Directions ==
# Split the eggplant lengthwise or cut off the cap of the eggplant and cut in half lengthwise. Scoop out pulp, leaving a ¼-inch shell.
# Chop the pulp; cover with water and cook about 5 minutes. Drain; set aside.
# Cook lamb in a medium skillet until meat is no longer pink, stirring to crumble. 
# Add onion, celery and green pepper; cook until tender crisp.
# Pour off fat. 
# Stir rice, tomato, salt, basil, thyme, black pepper, and eggplant pulp into vegetables.
# Fill eggplant shells. Spoon any extra rice mixture into small baking dish. 
# Place eggplant halves in a shallow, baking dish; bake at 350° F/180° C for 20 minutes.
# Sprinkle with cheese; bake 5 minutes longer.
Category:Main Dish Recipes
Category:Middle Eastern Recipes
Category:Eggplant Recipes
Category:Lamb Recipes
Category:Jack cheese Recipes
Category:Rice Recipes
Category:Green bell pepper Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Tomato Recipes
Category:Black pepper Recipes
Category:Thyme Recipes
Category:Basil Recipes