| | Directions | | Cut the eggplants in half lengthwise and scoop out the center, leaving 1/2-inch of "meat" inside the skin so that it holds its shape when baked. Sauté onion, pepper, tomato, and garlic in olive oil until onions are transparent. Add lamb and cook until lamb is browned. Mix chopped eggplant, sautéed vegetables, lamb, oatmeal and spices. Place into eggplant skins and bake at 400°F for 30 minutes. |
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| Ingredients | | - |  | 1 eggplant (small) |
| - | | 1 cup onion, chopped |
| - | | 1 cup red pepper, chopped |
| - | | 1 cup tomato, chopped |
| - | | 2 cloves garlic, chopped |
| - | | 10 ounces ground lamb |
| - | | 2/3 cup old-fashioned oats |
| - | | Salt, to taste |
| - | | 1/2 teaspoon black pepper |
| - | | 1 teaspoon cinnamon |
| - | | 1 tablespoon dried basil |
| - | | 1 tablespoon Cumin |
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