Spicy stuffed eggplant

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Cut eggplants in half lengthways. Using a vegetable peeler, cut a thin strip from the base of each eggplant half so it sits f lat. Using a teaspoon, scoop out the flesh, leaving a 1cm border. Coarsely chop flesh and reserve. Place eggplant on prepared tray and lightly spray with oil. Bake for 20 minutes.
2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic, cumin, allspice and cinnamon and cook, stirring, for 1 minute or until fragrant.
3. Stir in tomato paste, stock and reserved eggplant flesh and cook, stirring occasionally, for 10 minutes until eggplant is tender. Stir in lentils and parsley.
4. Spoon lamb mixture into eggplant shells. Sprinkle with feta and bake for 15 minutes or until lightly browned. Serve.