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Eggplants Stuffed With Tarragon Lamb


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4 Japanese eggplants (about 10 ounces each), halved lengthwise


1 large yukon gold potato, peeled and cut into 1/2-inch dice

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 pound coarsely ground lamb

1/2 cup chicken stock or low-sodium broth

1 tablespoon finely chopped tarragon

Freshly ground pepper

1/4 cup freshly grated parmesan cheese

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