1/2 tsp (2 mL) each salt and freshly ground pepper, divided
1 lb (500 g) lean ground lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tsp (10 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
Pinch cayenne pepper (optional)
1/2 cup (125 mL) chicken broth
2 tbsp (30 mL) lemon juice
1 cup (250 mL) drained and chopped roasted red peppers
1/4 cup (60 mL) chopped fresh parsley
1/4 cup (60 mL) chopped fresh mint, divided
2 tbsp (30 mL) toasted pine nuts
Combine Kéfir, feta, garlic, lemon juice and lemon zest in a blender. Puree until smooth. Refrigerate, tightly covered, for up to 3 days or until ready to serve.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside.
Cut each eggplant in half lengthwise. Using a spoon, scoop out the eggplant flesh, leaving about a 1/4-inch (5 mm) border intact; chop eggplant and set aside.
Brush 1 tbsp (15 mL) oil on the inside of the eggplant cavities. Season with half the salt and pepper. Roast eggplant for 20 minutes or until slightly softened.
Meanwhile, heat remaining oil in a large nonstick skillet set over medium-high heat. Crumble in ground lamb; season with remaining salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or lightly browned. Add reserved eggplant, onion, garlic, paprika, cumin, coriander, cinnamon, nutmeg and cayenne (if using). Continue to cook, stirring often, for 8 to 10 minutes or until eggplant is tender.
Add broth and lemon juice; simmer for 3 to 5 minutes or until all the liquid has evaporated. Stir in roasted red pepper, parsley and 3 tbsp (45 mL) mint. Remove from heat.
Divide lamb mixture evenly among roasted eggplant halves. Continue to bake for 10 to 15 minutes or until eggplant halves are fork-tender. Garnish with remaining mint and pine nuts. Serve with Kéfir-Feta Sauce and lemon wedges.
Note: Make this meal vegetarian by substituting canned or cooked lentils for the ground lamb and vegetable broth for the chicken broth.