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1
Preheat the oven to 350.
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2
Using a sharp knife, shave 1/4 inch lengthwise off the bottom of each plantain so they sit flat.
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3
Slit the tops lengthwise; gently open the peels to expose the fruit.
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4
Using a spoon, scoop about 2 tablespoons of the fruit out of each plantain to make room for the stuffing.
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5
Brush the plantains all over with oil and season with salt.
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6
Arrange them slit sides up on a rimmed baking sheet.
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7
Bake for about 35 minutes, until the plantains are very tender; let cool slightly.
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8
Leave the oven on.
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9
Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
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10
Add the tomato, eggplant, onion, green pepper, garlic and a large pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 8 minutes.
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11
Add the lamb and cumin and cook, stirring to break up the meat, until no trace of pink remains, about 7 minutes.
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12
Stir in the 2 tablespoons each of parsley and cilantro and season with salt.
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13
Spoon the filling into the plantains and sprinkle the feta on top.
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14
Bake the stuffed plantains for about 10 minutes, until heated through and the cheese just starts to melt.
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15
Transfer the plantains to a platter and garnish with chopped parsley and cilantro.
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16
Serve with yogurt.
