sides up. Scoop flesh out, being careful not to tear the
skins. Place flesh in a bowl and mash with a fork. Set
aside.
Preheat oven to 350 degrees. Heat oil in a cast iron skillet
over medium flame. Add onion and sauté for five minutes.
Toss in tomatoes and continue cooking for two minutes.
Add garlic and cook for one additional minute. Place
ground lamb in skillet and sauté for five minutes, or until
thoroughly browned. Sprinkle in cinnamon, nutmeg, and
pepper to taste. Stir in mashed eggplant. Remove from
heat and add parsley.
Place cooled eggplant skins in a charlotte pan with skin
edges hanging over the top. Spoon lamb mixture into
eggplant skins, folding edges of eggplant over the top.
Bake for one hour. Remove from oven and cool for ten
minutes.