Lamb Eggplant and Feta Stuffed Plantains

Ingredients

• Eight 1/4-pound, very ripe yellow plantains
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt
• 1 large tomato, cored and finely chopped
• 1 1/2 cups finely diced eggplant
• 1 small onion, finely chopped
• 1/4 cup finely chopped green bell pepper
• 2 garlic cloves, minced
• 1 pound ground lamb
• 1/2 teaspoon ground cumin
• 2 tablespoons finely chopped cilantro, plus more for garnish
• 2 tablespoons finely chopped parsley, plus more for garnish
• 4 ounces feta cheese, crumbled
• Plain yogurt, preferably goat, for serving

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