4 medium sized eggplants
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup finely chopped onion
1/4 cup olive oil
2 pounds ground lamb or lean beef
1/4 cup minced fresh parsley
2 teaspoons minced fresh mint leaves or 1 teaspoon dried mint
1 pound can of tomatoes, keep liquid
1 cup shredded feta or cheese of choice
Preheat the oven to 350F. Cut the eggplants in half, lengthwise. Scoop out the pulp, leaving the shells about 1/2 inch thick. Sprinkle the inside of the shells with salt and pepper. Set aside. Finely chop the pulp. Saute the pulp with the onion in oil for about 15 minutes or until soft. Stir frequently. Remove from the saucepan and set aside. Saute the beef or lamb in the remaining oil until brown. Add the pulp mixture, parsley, mint and tomatoes with liquid. Place shells in baking dish; fill each with beef mixture. Top with cheese. Cover and bake for 45 minutes.
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