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Lamb-Stuffed Eggplant

1 lg Eggplant
1 sm Onion; chopped
1 md Green pepper; diced
3 tb Salad oil
1 1/2 c Rice; cooked
16 oz Tomatoes
1/2 ts Basil
1/2 ts Garlic salt
2 c Lamb; cooked, diced
Salt; to taste
Pepper; to taste


Cut eggplant in half lengthwise. Remove pulp from eggplant, leaving a 1/2 inch shell; reserve shell. Dice eggplant pulp.

Combine onion, green pepper, and eggplant; saute in hot oil until vegetables are tender. Add rice, tomatoes, basil, and garlic salt; heat ot boiling point, stirring occasionally. Cook over low heat 15 minutes. Add lamb, salt, and pepper; mix well.

Fill eggplant shells with lamb mixture. Place in shallow baking pan, and bake at 350 degrees for 45 minutes.




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