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Preheat your oven to 180C/355F.
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Slice the eggplants in half lengthways and cut a 1cm wide border around the edge of each eggplant. Scoop out the centers, dice and set aside.
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Place the eggplant shells on a cookie sheet and set aside.
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Put a large non-stick frying pan over high heat.
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Add the oil, onion, and garlic and saute until the onion starts to turn translucent, then add the lamb.
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Saute the lamb, breaking it up, until browned. Add the salt, pepper, and spices, along with the diced eggplant.
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Cook for 5 minutes before adding the passata. Simmer for 10 minutes then remove from the heat.
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Stir through the spinach and allow to wilt.
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Spoon the lamb mixture between the eggplant shells the place in the oven to bake for 15 minutes.
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Top with the feta cheese then bake for another 8-12 minutes.
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Serve straight away.