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Use medium-sized eggplants, weighing about 9 oz or 250 g each. Slice the eggplants in half lengthwise and scoop out the seeds, leaving a border of about 1/2 in or a bit over 1 cm. I like to cut slightly slanted around the edge, as well as a grid and then use a spoon to get out the seeds. Set aside the eggplant shells and chop the scooped out seeds. In a large pan over medium-high heat, heat the oil. Saute the onion for about 2 minutes, then add the minced garlic and stir for about half a minute. Add the ground lamb and cook until nicely browned, about 5 minutes. You can of course also use ground pork or beef if you prefer. Stir in the chopped eggplant and season with the spices. Let cook for about 5 minutes. Stir in the tomato puree and let reduce, about 5 minutes. Remove from the heat and stir in the chopped spinach until it wilts. Season to taste. Fill the eggplant shells with the mix and top with the crumbled or finely chopped feta. Place the filled eggplant halves on a baking tray lined with parchment paper. Bake until the feta starts to brown, about 25 minutes. Serve, optionally garnished with about 1/2 teaspoon of freshly chopped parsley. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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