RECIPE: Mediterranean Stuffed Eggplant

3 medium sized eggplants

6 tablespoons olive oil

4 teaspoons kosher salt

Black pepper

2 onions, diced

1 teaspoon ground cumin

1 tablespoon ground cinnamon

1 tablespoon sweet paprika

1 lb ground meat (I used lamb, but you can also use turkey or beef here)

¼ cup pinenuts or diced almonds (I used a combo)

3 teaspoons tomato paste

2 tablespoons chopped fresh parsley

Juice from 1 lemon

⅔ cup water

Preheat oven to 425 degrees Cut eggplants in half lengthwise and score each half (the flesh).  Place eggplants in a baking dish and using 4 tablespoons olive oil, 2 teaspoons of kosher salt, and liberal black pepper, season the flesh of the eggplant halves.  Cook in the oven for 25 minutes.

While your eggplant is cooking, heat remaining 2 tablespoons olive oil in a sauce pan.  Once warm, add the onions and half of the cumin, cinnamon, and paprika. Cook until onions are translucent (about 6 minutes). Add meat, nuts, 2 teaspoons tomato paste, parsley, 1 teaspoon kosher salt, and black pepper.  Cook until meat is cooked through (about another 5-6 minutes).

Combine remaining cumin, cinnamon, and paprika with water, lemon juice, 1 teaspoon tomato paste, 1 teaspoon kosher salt, and black pepper.

Fill bottom of baking dish with the liquid.  Top eggplant halves with meat. Cover tightly with foil and cook for an hour at 375 degrees, spooning some of the sauce onto the meat once or twice during the hour.