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1
Preheat the oven to 350 degrees F.
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2
Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins.
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3
Scoop out the pulp with a spoon, leaving a 1/2-inch shell.
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4
Chop the pulp.
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5
Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive.
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6
Bake until the shells are softened but not brown, about 15 minutes.
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7
Remove from the oven and let cool.
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8
In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat.
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9
Add lamb and cook, stirring, until no longer pink, about 5 minutes.
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10
Remove with a slotted spoon to drain on paper towels.
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11
Add the onions and bell peppers to the fat in the pan and cook, stirring, for 3 minutes.
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12
Add the garlic, eggplant, salt, Essence and pepper, and cook until the eggplant is soft, 3 to 4 minutes.
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13
Add the tomatoes and cook until they give off their liquid, 3 minutes.
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14
Add the parsley and oregano, and stir well.
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15
Remove from the heat.
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16
Stir in 3/4 cup of bread crumbs and mix well into the vegetables.
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17
Stir in the feta, and re-season as needed.
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18
Divide the filling among the eggplant shells, and sprinkle the remaining 1/4-cup of bread crumbs over the tops.
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19
Bake until the tops are golden and the stuffing is heated through, about 30 minutes.
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20
Combine all ingredients thoroughly and store in an airtight jar or container.
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21
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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22
Published by William and Morrow, 1993.
