Middle Eastern Stuffed Eggplant

Instructions

1. Prepare the eggplants
   Preheat oven to 425°F (220°C). Cut the eggplants in half lengthwise, leaving the stems intact. Score the flesh in a diamond pattern, being careful not to pierce the skin. Brush with olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast for 20 minutes until softened.
2. Scoop the eggplant flesh
   Once cool enough to handle, carefully scoop out the flesh from each eggplant half, leaving about 1/4 inch of flesh attached to the skin to maintain structure. Chop the scooped flesh and set aside. Return the eggplant shells to the baking sheet.
3. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for another minute. Add ground lamb, breaking it up with a wooden spoon, and cook until browned, about 7-8 minutes. Drain excess fat if necessary.
4. Season and finish the filling
   To the meat mixture, add the reserved chopped eggplant flesh, pine nuts, tomato paste, cumin, cinnamon, allspice, and half the parsley. Season with salt and pepper. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.
5. Stuff the eggplants
   Divide the filling evenly among the eggplant shells, mounding it slightly. Arrange the stuffed eggplants in a baking dish that fits them snugly.
6. Prepare the sauce
   Mix diced tomatoes with water or broth, and pour around (not over) the stuffed eggplants in the baking dish. Cover the dish tightly with foil.
7. Bake and finish
   Reduce oven temperature to 375°F (190°C). Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes until the tops are golden and the sauce is bubbling.
8. Serve
   Let rest for 5 minutes before serving. Garnish with the remaining fresh parsley and serve hot, spooning some of the tomato sauce over each portion.