Stuffed eggplants with lamb

Ingredients:

• 8 mini eggplants, the size of a lemon
• 900 g of ground lamb
• 6 shallots, chopped
• 1/4 cup olive oil
• 4 cloves of garlic
• 3 large ripe tomatoes, peeled and finely chopped
• 1 small bunch parsley, finely chopped and set aside for garnish
• 1 tbsp finely chopped mint leaves
• Juice of 1 lemon
• 3/4 cup chicken broth
• 1 lemon, sliced ​​very thinly

Preparation:

1. Preheat oven to 170°C.
2. Using a paring knife, cut a wedge from the base to the tip of each eggplant, large enough to scoop out the core with a spoon. Set the cut-out core aside.
   
   Pour enough oil into a large saucepan to coat the bottom and place over medium heat. Lightly fry the eggplants on all sides until golden brown, then remove to a serving platter.
3. Return the pan to the heat, add the shallots and garlic, and sauté for 5 minutes until golden brown and soft. Add the ground lamb and brown, stirring with a wooden spatula. Add the tomatoes and stir well. Let simmer for 5 minutes; season with salt and pepper.
4. Chop a couple of handfuls of parsley and mint, squeeze in some lemon juice, and continue cooking for another 2-3 minutes. Remove the pan from the heat and let the filling cool slightly. Using a spoon, fill the eggplants with the filling, filling them completely, but not too much.
5. Place the eggplants in a large baking tray in a single layer and pour in chicken brothPlace a lemon slice on each eggplant and drizzle with olive oil. Bake in the oven for 20-30 minutes. Test the eggplant with a fork; it should be tender. Garnish with parsley before serving.