# @lundbergfarms on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/CDuY87TpoPO
- **Gondola URL:** https://gondola.cc/posts/19068048-lundbergfarms-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/c64005c116.jpg
- **Posted:** 2020-08-10T22:02:45.000+00:00
- **Account Owner:** Lundberg Family Farms (@lundbergfarms) — https://gondola.cc/lundbergfarms

## Caption

We believe food has the power to connect us. This recipe for Stuffed Eggplant is not only full of Mediterranean flavor—it’s a family heirloom, passed down to FeelGoodFoodie from her parents and enjoyed over generations. What’s your favorite family recipe? Tag it #lundbergfamilytable for a chance to be featured! Link in bio for info & recipe below 👇 ⠀
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INGREDIENTS ⠀
12 small eggplants ⠀
1 Tbsp olive oil ⠀
1 small onion chopped ⠀
1 lb ground beef ⠀
1 tsp 7 Spice ⠀
2 tsp salt divided ⠀
¼ tsp pepper ⠀
1 ½ cups short grain brown rice ⠀
1 large tomato cut into 12 chunks ⠀
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Tomato Broth: ⠀
2 Tbsp olive oil ⠀
6 oz tomato paste ⠀
1 tomato chopped ⠀
1 tsp salt ⠀
½ tsp pepper ⠀
6 garlic cloves pressed ⠀
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PREPARATION ⠀
Core the eggplant: Using a sharp knife, cut off the stalks of the eggplant. Then use an apple corer or other coring tool to remove the flesh from inside the eggplant. You want to be careful not to remove too much of the eggplant while doing this, so you don’t puncture through its tender skin. Save the flesh to stir fry later or add to soup. ⠀
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Make the stuffing: The stuffing is a very simple recipe that I use in a lot of Lebanese recipes, so it may look familiar to you. Cook the ground beef and onions with olive oil and 7 Spice, then add uncooked rice and stir to combine. Transfer the stuffing (with the uncooked rice) to a bowl. ⠀
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Make the tomato broth: I make the tomato broth in the same pot used to cook the beef mixture, which helps to flavor the broth. You simply need olive oil, garlic, tomato paste and fresh tomatoes along with salt and pepper. Then add about 6 cups of water or chicken broth and cook the broth while stuffing the eggplant. ⠀
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Stuff the eggplant and cook: Use a small spoon or your hands to stuff the rice and beef mixture into the eggplant. You can then add a tomato wedge to help seal the eggplant. Once all the eggplant is stuffed, transfer the eggplant to the tomato broth to cook. After 45 minutes of cooking, you’ll notice the eggplant will shrink and shrivel, the broth will be reduced and the brown rice on the inside of the eggplant will be tender and fluffy. You can then turn off the heat an

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## Tags

lundbergfamilytable

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