Stuffed Eggplant

By Saveur
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6 Japanese eggplants (about 2 lbs.),

ends trimmed

4 tbsp. unsalted butter

1 lb. ground lamb

1 tbsp. tomato paste

1/2 tsp. ground cinnamon

6 cloves garlic, thinly sliced

1 small yellow onion, roughly chopped

1/2 green bell pepper, cored, seeded,

and finely chopped

2 medium tomatoes, cored and finely chopped

1/2 cup chopped flat-leaf parsley

1/4 cup chopped mint leaves

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