Lebanese-Style Lamb & Chickpea Stuffed Eggplants

Lebanese-Style Lamb & Chickpea Stuffed Eggplants

A Middle Eastern variation using CEREN Dried Eggplant Dolma, lamb, and chickpeas for a hearty main dish.

Ingredients

  • 12 pieces CEREN Dried Eggplant Dolma
  • 200 g ground lamb
  • ½ cup CEREN Canned Chickpeas, rinsed
  • 1 onion, finely chopped
  • ½ cup rice
  • 2 tablespoons CEREN Tomato Paste
  • 1 teaspoon allspice
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • 2 tablespoons olive oil
  • 2 cups lamb or chicken broth
  • Salt and pepper, to taste

Instructions

Soften eggplants: Boil CEREN Dried Eggplant Dolma for 8–10 minutes. Drain and set aside.

Prepare stuffing: Sauté onion and ground lamb in olive oil until browned. Add chickpeas, rice, tomato paste, and spices. Stir well.

Stuff & arrange: Fill eggplants with lamb mixture. Place in a pot tightly side by side.

Cook: Pour in broth, cover with a plate, and simmer 45 minutes until rice and lamb are cooked.

Serve: Sprinkle with fresh parsley and serve warm with flatbread.