Katie Brown | Greek Style Stuffed Eggplant

Ingredients

• 2 1/2 pound eggplants or a smaller variety, totaling 1 pound
• 1 teaspoon salt
• 4 tablespoons olive oil
• 2 cups chopped onion
• 2 garlic cloves, minced
• 1/3 cup fresh parsley leaves, minced
• 1/2 pound ground lean lamb
• 3 tablespoons fresh mint leaves, minced
• 2 plum tomatoes, halved lengthwise, seeded and diced
• 1 cup crumbled feta cheese