Lamb-Stuffed Eggplant Slippers (Melitzanes Papoutsakia)

Ingredients:

• 3 medium-sized eggplants, halved lengthwise (about 600 g each)
• 450 g of ground lamb or lamb sausage (remove casing and crumble)
• 1/2 cup long-grain basmati rice
• 1/2 cup beef broth
• 3 medium Roma plum tomatoes, seeded and chopped
• 4 tbsp. l. olive oil
• 1/2 cup chopped green bell peppers
• 1.5 cups chopped onion
• 2 tablespoons minced garlic
• 1 teaspoon of salt
• 1/2 tsp aromatic spice mix (see recipe below)
• 1/2 tsp ground black pepper
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons chopped fresh oregano
• 1 cup bread crumbs
• 1 cup crumbled feta cheese, plus more for sprinkling

Dry spice mix:

• 2.5 cups paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme
• Mix thoroughly Combine all ingredients and store in an airtight jar or container.

Preparation:

1. Preheat oven to 180°C.
   
   Cut the eggplants in half lengthwise and use a sharp knife to make diamond-shaped cuts in the flesh, being careful not to pierce the skin. Scoop out the flesh with a spoon, leaving a 1 cm layer. Chop the flesh.
   
   Place the eggplant cups on a greased baking sheet and lightly brush the inside of each half with about a teaspoon of olive oil. Bake the eggplants until soft but not browned, about 15 minutes. Remove from the oven and let cool.
2. Heat the remaining 2 tablespoons oil in a heavy skillet over medium-high heat. Add the lamb and cook, stirring occasionally, until no longer pink, about 5 minutes. Remove with a slotted spoon and place on paper towels to absorb excess fat.
   
   Add the onion and bell pepper to the fat in the pan and fry, stirring, for 3 minutes. Add the garlic, eggplant, salt, aromatic spice mix, and pepper. Cook until the eggplant is tender, 3-4 minutes.
3. Add the rice and sauté, then pour in the broth and reduce slightly. Add the tomatoes and cook until the liquid has released, 3 minutes. Sprinkle with parsley and oregano and stir well. Remove the pan from the heat. Add 3/4 cup of breadcrumbs and mix well with the vegetables. Stir in the feta cheese and adjust the seasonings further if needed.
   
   Spoon the filling into the eggplant cups and top with the remaining 1/4 cup bread crumbs and feta cheese. Bake until golden brown and the filling is heated through, about 30 minutes.