Lebanese Style Stuffed Eggplant

INGREDIENTS

• 3 tablespoons chopped flat-leaf parsley
• 2 cups chicken stock or reduced-sodium chicken broth
• 1/2 lemon
• 1/2 cup long-grain or jasmine rice
• 2 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
• 1 (14 1/2-ounce) can diced tomatoes in juice
• 1 teaspoon ground allspice
• 3 tablespoons pine nuts
• 3/4 pound ground lamb or beef chuck (not lean)
• 1/4 cup olive oil