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1
Preheat the oven to 350 degrees F.
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2
Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside.
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3
Discard the flesh you scoop out.
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4
Coat a large saute pan with the oil and place over medium flame.
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5
Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
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6
Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown.
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7
Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon.
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8
Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper.
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9
Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes.
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10
Remove the pan from the heat and let the stuffing cool slightly.
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11
Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
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12
Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil.
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13
Bake for 20 to 30 minutes, or until fork tender.
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14
Garnish with fresh parsley before serving.
