2 small eggplants, each about 7 inches (18 cm) long

1/4 cup (60 ml) olive oil

1 cup (250 ml) braised lamb, warmed (see recipe)

1 green onion, finely chopped

2 tbsp fresh cilantro leaves

2 tbsp mustard shoots (optional)

2 oz (55 g) feta cheese, crumbled

With the rack in the middle position, preheat the oven to 350°F (180°C).

Cut the eggplants in half lengthwise. With the tip of a knife, score the flesh in a criss-cross pattern without piercing the skin. Season with salt and pepper.

In a large ovenproof skillet, brown the eggplants, cut side down, in the oil. Turn the eggplants over and transfer to the oven for about 10 minutes or until just tender.

Spoon the meat over the eggplants. Garnish with the green onion, cilantro and mustard shoots. Sprinkle with the feta.

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