Stuffed Acorn Squash
The recipe Stuffed Acorn Squash can be made in around 1 hour and 15 minutes. This recipe serves
Stuffed Eggplant
Ingredients
- Canola oil, for frying
- 6 Japanese eggplants (about 2 lbs.), ends trimmed
- 4 tbsp. unsalted butter
- 1 lb. ground lamb
- 1 tbsp. tomato paste
- 1⁄2 tsp. ground cinnamon
- 6 cloves garlic, thinly sliced
- 1 small yellow onion, roughly chopped
- 1⁄2 green bell pepper, cored, seeded, and finely chopped
- 2 medium tomatoes, cored and finely chopped
- 1⁄2 cup chopped flat-leaf parsley
- 1⁄4 cup chopped mint leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
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