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Slit the eggplant down the middle. Heat the oil (reserve 2 tablespoons of oil) and deep fry the eggplant until they are golden brown in color. Remove and set aside on a kitchen towel to absorb any excess oil.
Heat the reserved 2 tablespoons of oil in a large pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI Chicken Stock cubes, Arabic seven spices and pine seeds and stir to combine well.
Combine all sauce ingredients in a small saucepan and bring to boil. Simmer over low heat for 5 minutes. Remove from heat and set aside.
Stuff the prepared eggplant with the meat mixture and place them over a large baking dish. Pour the sauce over. Cover with aluminum foil and bake in a preheated oven at 250˚C for 30 minutes.
Serve hot with vermicelli rice.
Per Portion of 300g
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