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The Boston Globe

Food & dining

Recipe for eggplant stuffed with ground lamb

Serves 4

2 large eggplant
Olive oil (for brushing)
Salt and pepper, to taste
2 tablespoons olive oil
2 onions, finely chopped
6 ounces ground lamb
1 teaspoon cumin seeds
1 teaspoon ground
½ teaspoon chili powder, or more to taste
4 ounces halloumi cheese (optional)
Generous pinch ground sumac
Few sprigs each fresh mint, cilantro, and parsley
Greek yogurt (for serving)

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