Minted Lamb Stuffed Eggplant - cooking recipe

Ingredients

2 small eggplant (10 oz. each)
2/3 c. lean raw ground lamb
4 Tbsp. tomato paste
1 clove garlic
1 Tbsp. dried onion flakes
1 Tbsp. lemon juice
1 Tbsp. dried mint
1/4 tsp. dried oregano
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
salt and pepper to taste
2 tsp. bread crumbs
2 tsp. grated Romano cheese

Preparation

Cut eggplant in half lengthwise.
Use a spoon to remove pulp from center of each half, enough to make about 3/4 cup finely diced raw eggplant.
Combine diced eggplant with remaining ingredients except bread crumbs and cheese.
Spoon filling into eggplant halves, spreading it with tines of a fork so that all the cut surface of the eggplant halves are covered with filling. Sprinkle filling lightly with bread crumbs and cheese.
Arrange halves, filled side up, in a shallow nonstick baking dish that has been sprayed with cooking spray.
Bake, uncovered, in preheated oven for 1 hour.
Makes 4 servings.