1 lg. eggplant
1 c. canned tomatoes
1/2 c. cooked or 1/4 lb. freshly ground lamb
1 c. cooked rice
1 tsp. salt
2 tbsp. lemon juice

Cut a 1 inch slice from stem end of eggplant. Save. Hollow out pulp, leaving shell of eggplant, 1/2-3/4 inch thick. Throw away pulp.

Mix lamb, tomatoes, rice, salt and lemon juice, breaking up chunks of tomatoes. Spoon in eggplant shell. Set stem slices on top and attach securely with toothpicks. Put eggplant in 3 quarts boiling water carefully reduce heat, cover and simmer for 35-40 minutes. Lift out, drain and slice crosswise. Serves 4.