Mediterranean Stuffed Eggplant: A Flavor Explosion!

Ingredients

• 2 large eggplants (about 1 pound/450g each), halved lengthwise
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped (about 1 cup/150g)
• 2 cloves garlic, minced
• 1 pound (450g) ground lamb (or beef)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes (optional)
• 1 (14.5 ounce/400g) can diced tomatoes, undrained
• 1/2 cup (120ml) vegetable broth (or water)
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1 tablespoon tomato paste