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Preheat oven to 400 degrees Fahrenheit
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Line a sheet pan with aluminum foil
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Cut the eggplants in half
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Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
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Add olive oil, salt, and pepper
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Roast the eggplant in the oven for 30 minutes
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Remove from oven and let them cool
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When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
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Reserve eggplant pulp and cut into small chunks
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Meanwhile heat 2 teaspoons of olive oil in a skillet over medium heat
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Add the onions and saute until tender for 3-4 minutes
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Add the garlic and saute one minute more
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Add the oregano and cinnamon
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Add the meat and break into small chunks while it cooks
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Add the olives and tomato puree
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Season with salt and pepper
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Stuff the eggplants with this filling
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Crumble feta cheese on top
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Bake for 5-10 more minutes
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Remove from heat and add the tzatziki sauce if you would like