Lebanese Style Stuffed Eggplant

Ingredients

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

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