|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|
|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)|
1. Set the oven at 475 degrees. Halve the eggplant lengthwise and score the flesh in a crisscross pattern, taking care not to pierce through the skin. Brush with a little oil and sprinkle with salt and pepper. On a rimmed baking sheet, place the eggplant cut sides down. Roast for 30 to 40 minutes or until the flesh collapses and the skin is crisp.
2. In a skillet, heat the 2 tablespoons olive oil. Add the onion and cook, stirring often, for 8 minutes or until it softens. Add the lamb, cumin seeds, cinnamon, and chili powder. Cook, breaking up the lamb with a fork, for 5 minutes.
3. Scoop the eggplant flesh into a bowl, mashing it as you work. Add it to the lamb. Spoon the mixture into the eggplant skins. Add a few thin slices of halloumi, if using.
4. Turn on the broiler. Broil the shells for 3 minutes or just until the cheese is hot. Remove from the broiler and sprinkle with sumac and chopped mint, cilantro, and parsley. Serve with Greek yogurt. Adapted from Kitchen & Co.