Lamb Stuffed Eggplants | RICARDO

Ingredients

• 2 small eggplants, each about 7 inches (18 cm) long
• 1/4 cup (60 ml) olive oil
• 1 cup (250 ml) braised lamb, warmed
• 1 green onion, finely chopped
• 2 tbsp fresh cilantro leaves
• 2 tbsp mustard shoots (optional)
• 2 oz (55 g) feta cheese, crumbled
• Salt and pepper