Greek-Style Stuffed Eggplant

• 2 None large eggplants, halved lengthwise
• 2 tbsp vegetable or olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 lb ground lamb
• 1 tbsp Greek seasoning
• 1/3 cup cooked long-grain white rice
• 1 tbsp finely grated lemon zest
• 1/4 cup lemon juice
• 2 tbsp fresh oregano, chopped
• 2 None tomatoes, thinly sliced
• 3.5 oz Parmesan cheese, grated
• None None Mixed greens, to serve

1. Preheat oven to 375u0b0F. Carefully scoop flesh from eggplant halves, leaving a 1/2 inch border. Place eggplant shells on a baking tray. Finely chop flesh.
2. Heat oil in a frying pan over moderate heat. Add onion. Cook, stirring, 5 mins or until soft. Add eggplant flesh and garlic. Cook, stirring, 5 mins or until tender. Transfer to a heatproof plate.
3. Add ground lamb to pan. Cook, stirring to break up lumps, 5 mins or until browned. Return eggplant to pan with seasoning, rice, zest, juice and oregano. Stir to combine. Season to taste.
4. Fill eggplant shells with lamb mixture and top with tomatoes and cheese. Bake 45 mins, or until golden and tender. Serve with mixed greens.

eggplants, vegetable, onion, garlic, ground lamb, seasoning, white rice, lemon zest, lemon juice, fresh oregano, tomatoes, parmesan cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/20862 (may not work)