6 thin and long medium-sized eggplants
salt
sunflower oil for frying
2 onions, chopped
1 lb ground lamb
1 tbsp tomato paste
2 large tomatoes
1 tsp ground cinnamon
1/2 tsp ground allspice
black pepper
1/3 cup flat-leaf parsley, chopped
1 cup tomato juice

Pre-heat oven to 350 degrees F.

Trim the caps from the eggplants.  Peel 1/2-inch wide strips off the skins lengthwise, leaving alternate 1/2-inch strips of peel.  Soak the eggplants in water mixed with 1 tbsp of salt for 30 minutes.  Drain and dry them. 

Fry the eggplants briefly in hot oil in a shallow skillet, a few at a time, turning to brown them lightly all over.  Drain them on paper towels.

For the filling, fry the onion in another pan in 2-3 tbsp of oil until soft.  Add the meat and cook for about 5 minutes, crushing it with a fork and turning it over until it changes color.  Add the tomato paste, one tomato, peeled and chopped, the cinnamon, allspice, salt, pepper and parsley.  Stir well and simmer about 10 minutes, until liquid is reduced. 

Place the eggplants side by side in a baking dish.  With a sharp knife, make a slit in the center of each one, lengthwise, along one of the bare strips, until about 1-inch from each end.  Carefully open the slits and press against the insides to make a hollow pouch. 

Stuff the eggplants with the meat mixture, using a dessert spoon.  Slice the remaining tomato and place slices on top.  Pour the tomato sauce into the dish, cover with foil and bake for about 40 minutes, or until the eggplants are soft.

Enjoy!