Persian Dolmeh Bademjan (Stuffed Eggplants)

Ingredients

• 8 small eggplants
• 1 lb ground lamb or beef
• 4 oz basmati rice
• 2 chopped onions
• 1/2 cup chopped parsley
• 1/2 cup chopped mint
• 1/2 cup chopped scallion
• 1/4 cup chopped chives
• 1/4 cup chopped tarragon
• 2 tbsp tomato paste
• 1 tbsp sugar
• 2 tbsp lemon juice
• Salt
• Black pepper