6 bambino eggplants (also called Baby Bell)
1/4 cup extra virgin olive oil
3 tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup chicken stock
1 x (400g) can diced tomatoes
500g lamb mince
1 teaspoon ground allspice
1/2 lemon, zested and juiced
3 tablespoons flat-leaf parsley, chopped
2 cups shredded mozzarella cheese
Preheat the oven to 185°C.
Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Once cooked, add the lamb mince to the pan. Season generously with salt and pepper, then add in the pine nuts, lemon zest and allspice. Stir through to combine.
Add the tomatoes and ¼ cup of the chicken stock to the pan and mix to cover the lamb. Simmer for 5-10 minutes. Turn off the heat and add the lemon juice, then stir to combine.
Half the bambino eggplants and arrange in a roasting pan cut side up. Season with salt and pepper and drizzle with olive oil.
Pour the lamb sauce over the eggplants evenly, and add the parsley and cheese on top. Bake in the oven for 45-50 minutes.