Greek-Style Stuffed Eggplant

• 2 eggplants large, halved lengthwise
• 2 tablespoons vegetable oil
• 1 onion finely chopped
• 2 cloves garlic crushed
• 1 pound ground lamb
• 1 tablespoon greek seasoning
• 1/3 cup long grain white rice cooked
• 1 tablespoon grated lemon zest finely
• 1/4 cup lemon juice
• 2 tablespoons fresh oregano chopped
• 2 tomatoes thinly sliced
• 3 1/2 ounces Parmesan cheese grated
• 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 oil, onion, garlic, ground lamb, greek seasoning, long grain white rice, lemon juice, oregano, tomatoes, parmesan cheese, mixed greens

Taken from www.yummly.com/recipe/Greek-Style-Stuffed-Eggplant-1408903 (may not work)