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1
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants shells.
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2
Cut scooped-out flesh into 1/2-inch pieces.
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3
Sprinkle eggplant pieces and inside of eggplant shells with salt.
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4
Let stand 25 to 30 minutes.
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5
Rinse eggplant shells and pieces in cold water, and pat dry.
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6
Bring large pot of salted water to a boil.
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7
Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork.
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8
Drain in colander, cool, and pat dry.
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9
Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat.
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10
Saute onions 3 minutes, or until translucent, add garlic and saute one more minute.
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11
Add the eggplant pieces, tomatoes, walnuts, cinnamon, chili powder, cumin, and 1/4 cup water.
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12
Season to taste with salt and pepper.
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13
Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
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14
(sometimes if it looks way to moist from over juice tomatoes I will add a 1/4 cup bread crumbs, the other 1/4 cup is for the toping).
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15
Preheat oven to broil.
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16
Toss breadcrumbs with 4 teaspoons olive oil in bowl and set aside.
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17
Brush each eggplant shell with 1/2 teaspoon oil, and place cut-side up on baking sheet.
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18
Broil 5 minutes, or until tender and starting to brown.
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19
Reduce oven heat to 375F.
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20
Divide filling among eggplant shells.
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21
Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese.
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22
Bake 35 minutes, or until heated through and browned on top.
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23
Serve with lemon wedges.
