armenian baked semi-stuffed eggplant

The flavors in this are incredible!

Ingredients:
2 large eggplants (4 smaller eggplants can be substituted), cut in half lengthwise, stem trimmed
Olive oil

Meat Stuffing Ingredients:
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 tsp. paprika (or for a spicy version Hungarian Hot Paprika)
1 tbsp. whole coriander
1 large sweet onion, chopped finely
1 lb. ground lamb or beef
1 cup Italian flat-leaf parsley, finely chopped (or 2 tablespoons dried)
Salt and pepper, to taste

Sauce:
1-15 oz. can diced tomatoes with juice
1 Tbsp. tomato paste
1 Tbsp. lemon juice
1 Tsp. sugar
Salt and pepper to taste

Garnish: chopped Italian parsley, optional

Directions:

Preheat oven to 425°F.

Baked eggplant
Place eggplant halves, skin-side down in a baking pan so they fit snuggly. Brush only cut-sides of eggplant with olive oil, and season with salt and pepper. Bake for 20 to 30 minutes, or until soft and golden. Remove from oven and allow to cool.

Prepare the meat filling while eggplant is baking:

Saute onions with spices
In a mortal & pestle, grind the coriander, then stir in the cinnomon, nutmeg, cloves and paprika. Heat 2 Tbsp. olive oil in a large skillet. Add the onions and half of the spice mix. Cook over medium-high heat for about 8 minutes, stirring often.

Meat filling
Add the ground lamb (or beef), and cook until meat is crumbled and no longer pink; drain any excess grease. Add parsley, salt and pepper to taste. Cook another minute or two. Remove from heat.

For the sauce, place the remaining spice blend in a mixing bowl with the diced tomatoes and their juices, tomato paste, lemon juice, sugar, and salt to taste. Mix well.

Baked lamb-stuffed eggplant
Reduce the oven temperature to 375°F. Pour the sauce mixture into the baking pan to surround the eggplants. Spoon the lamb mixture to cover the top of each eggplant. Cover the pan with foil and bake for about 45 minutes. Carefully lift foil and baste the eggplants halfway through baking.
Garnish with freshly chopped parsley, if desired.

Can be served warm or at room temperature.

Adapted from The Armenian Kitchen