Stuffed Baby Eggplant With Freekeh, Feta and Herbs - Edible Dallas and Fort Worth

Ingredients

• 12 baby eggplants
• 1/2 cup olive oil plus 2 tablespoons (divided use)
• Sea salt and cracked pepper
• 1 cup diced onion
• 1 garlic clove, minced
• 4 cardamom pods
• 1 cinnamon stick
• 1 tablespoon chopped ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1 cup freekeh
• 1 carrot, grated
• 3 cups vegetable stock
• 4 ounces feta, crumbled, plus more for garnish
• Small handful mint, chopped
• Small handful cilantro, chopped
• 6 shallots, sliced
• Canola oil
• Lemon wedges