Stuffed Eggplant

Ingredients

• Canola oil, for frying
• 6 Japanese eggplants (about 2 lbs.), ends trimmed
• 4 tbsp. unsalted butter
• 1 lb. ground lamb
• 1 tbsp. tomato paste
• 1⁄2 tsp. ground cinnamon
• 6 cloves garlic, thinly sliced
• 1 small yellow onion, roughly chopped
• 1⁄2 green bell pepper, cored, seeded, and finely chopped
• 2 medium tomatoes, cored and finely chopped
• 1⁄2 cup chopped flat-leaf parsley
• 1⁄4 cup chopped mint leaves
• Kosher salt and freshly ground black pepper, to taste

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