lebanese-style stuffed eggplant

Ingredients in this Recipe

1 (14 1/2 oz) can diced tomatoes in juice
1 large onion, finely chopped
1 teaspoon ground allspice
1/2 cup long grain or jasmine rice
1/2 lemon
1/4 cup olive oil
2 cups chicken stock or reduced sodium chicken broth
2 garlic cloves, finely chopped
3 tablespoons chopped flat leaf parsley
3 tablespoons pine nuts
3/4 lb ground lamb or beef chuck (not lean)
6 (5 to 6 inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)

See Full Recipe at Smitten Kitchen