Baked Stuffed Eggplant Boats - cooking recipe

Ingredients

1 large eggplant
1 lb. lamb meat, coarsely chopped
1 onion, chopped fine
1/8 c. pine nuts
1/4 tsp. allspice
oil
1 can tomato paste, diluted with 2 cans water
salt and pepper to taste

Preparation

Peel eggplant and cut into quarters lengthwise.
Slice part of the way into center of wedge, making a pocket for stuffing.
Place on oiled baking sheet.
Brush with oil and broil until browned.