Eggplant Stuffed wtih Ground Lamb

2 eggplant
1 lb. ground lamb
½ T. olive oil (optional)
½ t. salt
¼ t. black pepper
dash nutmeg
dash cayenne pepper
3 T. Italian parsley, chopped
2 T. mint, chopped
½ c. onion, diced
2 cloves garlic, minced
1 T. tomato paste
3 tomatoes, diced and seeded


Preheat oven to 350 degrees. Pierce the eggplant three or four times with a fork; place on a baking sheet and bake until tender, 30 ? 45 minutes. Cool. Slice in half lengthwise. Scoop out and dice the eggplant flesh and seeds leaving ¼ inch attached to the skin, save the eggplant halves.In a frying pan, combine the diced eggplant and all other ingredients except the tomato paste and diced tomatoes; brown the lamb, adding the olive oil if the meat is very lean. Stir in the last two ingredients.Return the four eggplant halves to the baking sheet, fill with the meat mixture, and bake at 350 for 30 - 35 minutes. Serves 4