Stuffed Eggplant with Lamb and Pine Nuts

This delicious stuffed eggplant recipe features a flavorful filling of ground lamb, pine nuts, and aromatic spices.

Ingredients - Serves 4

Preheat the oven to 375°F.
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the eggplant flesh and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and cook until softened.
Add the ground lamb to the skillet and cook until browned. Drain any excess fat.
Stir in the chopped eggplant flesh, diced tomato, pine nuts, parsley, ground cumin, ground cinnamon, salt, and pepper. Cook for another 5 minutes, until the flavors are well combined.
Fill the eggplant shells with the lamb mixture and place them in a baking dish.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the eggplants are tender and the filling is golden brown.
Serve hot and enjoy!