Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside.Â Scoop out the flesh and discard it.
Cover the bottom of a large sautĂ© pan with a 2-count of oil and heat it just to the smoking point over medium heat. Add the eggplants in a single layer and fry on all sides until slightly charred and blistered.Â Remove to a platter and set aside.
Now return the pan to the heat.Â Add a little more oil if the pan is dry. Throw in the shallots and garlic and sautĂ© for 5 minutes until the vegetables are soft and golden brown. Add the ground lamb and brown the meat well, breaking it up with a wooden spoon as youâ€™re cooking it. There shouldnâ€™t be any pink left. Stir in the tomatoes and let the whole thing simmer for 5 minutes. Season with salt and pepper. Toss in the parsley, all of the mint, and the lemon juice and stir it all together.Â Continue cooking for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool a bit.
Preheat the oven to 350ËšF.Â When the stuffing is cool enough to handle, spoon it into the eggplants; they should feel full, but not overly packed. Arrange the eggplants in a single layer in a large saucepan and pour the chicken stock over.Â Lay the lemon slices on top and drizzle with some more olive oil. Bake for 20 to 30 minutes, or until the eggplants are tender enough to cut with a fork. Garnish with the rest of the parsley before serving.
Edited: October 15th, 2009