Lamb Stuffed Eggplants

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C).

2. 2

   Cut the eggplants in half lengthwise. With the tip of a knife, score the flesh in a criss-cross pattern without piercing the skin. Season with salt and pepper.

3. 3

   In a large ovenproof skillet, brown the eggplants, cut side down, in the oil. Turn the eggplants over and transfer to the oven for about 10 minutes or until just tender.

4. 4

   Spoon the meat over the eggplants. Garnish with the green onion, cilantro and mustard shoots. Sprinkle with the feta.