Baked Eggplants Stuffed with Ground Meat
Rinse and pat dry eggplants, halve lengthwise and make about 1 cm (approximately 1/2 inch) deep score marks. Season with salt and let stand for about 15 minutes. Pat dry. Scoop out pulp, leaving about 2 cm thick shells (approximately 3/4 inch). Heat olive oil in a pan and brown eggplant shells on all sides. Remove from the pan.
Add garlic and onions to the pan and saute until translucent. Combine with ground meat. Chop eggplant pulp into cubes and add to the mixture. Add tomato paste, egg, oregano and cinnamon. Chop parsley into very fine strips and add half to meat mixture. Add feta and season with salt and pepper.
Arrange eggplant halves in an oiled baking pan and stuff with ground meat mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until nicely browned. Sprinkle with remaining parsley and serve.
If desired, serve with tomato salad.