Eggplant stuffed with lamb, tomatoes, onions, and pinenuts:
2 large eggplants
1 pound ground lamb
1 onion, minced
1 14 oz. can diced tomatoes
1/4 cup pine nuts
Spices to taste
Tomato and pepper for garnish
Cut eggplants in half, salt the cut halves and let stand for an hour. Rinse and pat dry. Saute eggplants in olive oil for 10 minutes. Let eggplants cool. Toast pine nuts in a dry skillet and set aside. Add some olive oil to the skillet and cook onions over low heat until they are translucent. Raise the heat to medium and add lamb. When the lamb is browned add tomatoes, spices, and pine nuts. Cook over medium heat for 20 minutes or until the mixture has thickened.
Scoop out a small amount of flesh from each eggplant half. Stuff with lamb mixture. Top with a tomato slice and a pepper slice. Cover and bake for 45 minutes at 350, then remove cover and bake for 15 more minutes.
Served with carrot-yogurt salad and tomato, cucumber and feta salad.