Ingredients:

  • 2 large eggplants (about 1 pound/450g each), halved lengthwise
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground lamb (or beef)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce/400g) can diced tomatoes, undrained
  • 1/2 cup (120ml) vegetable broth (or water)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon tomato paste
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Score the flesh of the eggplant halves in a criss-cross pattern. Brush with olive oil, season with salt and pepper, and place cut-side up on a baking sheet.
  2. Bake at 400°F (200°C) for 30-40 minutes, or until the eggplant is tender and easily pierced with a fork.
  3. While the eggplant bakes, heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  4. Add ground lamb (or beef) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Stir in oregano, cinnamon, and red pepper flakes (if using).
  6. Add diced tomatoes, tomato paste, vegetable broth (or water), salt, and pepper to the skillet. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
  7. Carefully scoop out some of the eggplant flesh, leaving a 1/4-inch border. Add the scooped eggplant flesh to the meat mixture.
  8. Spoon the meat mixture into the baked eggplant halves.
  9. Top with crumbled feta cheese and chopped parsley. Bake for an additional 10 minutes, or until the cheese is melted and lightly browned.
  10. Let cool slightly before serving.