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1
Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells.
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2
Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes.
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3
Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, and let them drain for 15 to 30 minutes.
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4
Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan, skin side down, under a preheated broiler about 4 inches from the heat until they are tender, about 5 minutes.
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5
In a skillet, heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking.
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6
Saute the onion and the garlic until translucent.
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7
Add the ground lamb and the eggplant pieces, patted dry, stirring, until meat loses all color and eggplant is tender.
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8
Remove the skillet from the heat, stir in the parsley, mint, tomatoes, feta, and salt and pepper to taste, and divide the filling among the shells, mounding it.
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9
Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.
