Stuffed Eggplant Boats

Ingredients

• •2 large eggplants
• •1 lb ground lamb or beef
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 can (14 oz) diced tomatoes
• •1 tsp ground cumin
• •1 tsp ground cinnamon
• •3 tbsp olive oil
• •1/2 cup fresh parsley, chopped
• •to taste Salt and pepper

Directions

1. 1Cut eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Chop the scooped flesh into small pieces.
2. 2Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté onion and garlic until softened, about 3 minutes.
3. 3Add ground meat to the skillet and cook until browned, breaking it apart as it cooks, about 5 minutes. Drain excess fat if needed.
4. 4Stir in chopped eggplant flesh, diced tomatoes, cumin, cinnamon, salt, and pepper. Simmer for 10 minutes until flavors blend. Mix in parsley.
5. 5Arrange eggplant halves in a baking dish and brush with remaining 1 tbsp olive oil. Fill each half with the meat mixture.
6. 6Cover with foil and bake at 375°F for 20 minutes, then uncover and bake for 10 more minutes until eggplant is tender and filling is heated through.
7. 7Serve hot, optionally garnished with additional fresh parsley.

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