Title: Chanakhy Ii (Lamb, Eggplant, & Rice)
Categories: Lamb Rice Jewish Sephardic Georgian
Yield: 8 Servings

4	md	(abt 2 lbs) eggplants
1/4	c	Fresh coriander, chopped
1/4	c	Fresh dill, chopped
1/4	c	Fresh flat-leaf Italian parsley, chopped
1	ts	Salt
1/4	ts	Black pepper
1/4	ts	Cayenne pepper
		Corn oil
1	lb	Boneless lamb, cut into 1 in pieces
3	md	(1 cup) onions, sliced into rings
1 1/2	c	Water
1	lb	(abt 4) potatoes, peeled & quartered
1 1/4	lb	(abt 4) fresh tomatoes, halved
3/4	c	Raw rice, well-rinsed

This version of chanakhy includes rice, which is baked along w/the vegetables & herbs.

1. Cut an incision 3-inches long & 1-inch deep lengthwise into each eggplant. Scoop out several tbs of seed pulp.

2. Mix together half of coriander, dill, parsley, salt, & black and cayenne pepper. Stuff each eggplant w/an equal amount of the mixture.

3. Lightly oil a clay pot or heatproof glass dish that has a cover. First put lamb on bottom, scatter one third of onion rings over the lamb, & add water. Cover pot or dish & bake in a preheated 325F. oven for 30 mins.

4. Add potatoes, eggplant, more onion rings, & tomato halves, cut side down. Push ingreds slightly to sides making a space in center. Pour in rice, balance of onion rings, & the remaining herbs & seasonings. Cover clay pot or dish & bake 1 hr more. Should liquid evaporate too quickly, add 1/2 c water and continue to bake. Serve warm in baking pot or dish.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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