Sweet-and-Sour Stuffed Eggplants

• 12 small (3 1/24 1/2-inch) or 6 medium (6-inch) long and slim eggplants
• 34 tablespoons vegetable oil
• 2/3 cup wine vinegar
• 1/3 cup sugar
• 1/4 teaspoon powdered saffron
• 1/3 cup yellow split peas
• 1/3 cup rice
• Salt
• 1 medium-sized onion, finely chopped
• 2 tablespoons vegetable oil
• 1/2 pound lean ground lamb or beef
• Pepper
• 3 tablespoons finely chopped parsley
• 3 scallions, finely chopped (optional)
• 1/2 teaspoon ground cinnamon
• Pinch of grated nutmeg

1. Cut off the stem ends of the eggplants, and hollow them using an apple corer or a special tool for hollowing vegetables (you find them in Arab markets).
2. Push the corer into the pulp as far as possible, making sure that you dont break through the other end, twisting it to loosen the pulp and pull it out.
3. Repeat to make a reasonably large hole.
4. (Use up the discarded flesh for another dish.)
5. Prepare the filling.
6. Cook the yellow split peas and the rice in unsalted water for about 18 minutes, adding salt towards the end, when the split peas have softened.
7. Saute the onion in the oil until soft.
8. Put the onion and the rest of the filling ingredients in a bowl.
9. Mix well, and work with your hand until thoroughly blended.
10. Stuff the eggplants with this mixture so that they are almost full.
11. Pack the eggplants in a large pan and arrange side by side, in 2 or 3 layers on top of each other.
12. Barely cover with water mixed with the oil.
13. Simmer gently, covered, for about 1/2 hour.
14. Mix the vinegar with the sugar and saffron, pour over the vegetables, and continue to cook gently, covered, for another 1/2 hour.

eggplants, vegetable oil, wine vinegar, sugar, powdered saffron, peas, rice, salt, onion, vegetable oil, lean ground lamb, pepper, parsley, scallions, ground cinnamon, nutmeg

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-stuffed-eggplants-373486 (may not work)