A great recipe that I picked up from the Boston Globe -

http://www.bostonglobe.com/lifestyl.....RzL/story.html

All done on the grill, it was too hot to cook inside!

Recipe from: Sally Pasley Vargas

Serves 4 with leftovers

6 medium (7-8 inches long) eggplants (3½ pounds total)
4 tablespoons olive oil
Salt and pepper, to taste
1 onion, finely chopped
2 cloves garlic
1½ pounds lean ground lamb
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 tablespoons tomato paste
1 tablespoon lemon juice
½ cup dried apricots, diced (didnt add, but dont let that stop you)
3 plum tomatoes, cut into small dice
6 ounces feta cheese, crumbled
½ cup pomegranate seeds (didnt add)
½ cup chopped fresh cilantro (used fresh chopped parsley)

1. Set the oven at 375 degrees. Line 2 rimmed baking sheets with parchment paper.

Nope...I'll explain below :B

2. Halve the eggplants lengthwise through the stem. With the tip of a paring knife, score the cut sides in a 1-inch diamond pattern, about 1 inch deep. Place the halves, cut sides up, on the baking sheets. Use 2 tablespoons of the oil to brush the eggplants and sprinkle with salt and pepper. Turn the eggplants cut sides down on the baking sheets. Bake for 25 minutes, or until the flesh is nearly tender (they will be slightly underdone). Set aside until cool enough to handle. Leave the oven on.

~ Actually, what I did was use some throwaway tin foil grill pans, and some tin foil- basically, a 'hobo pack': tin foil wrapped around over two eggplants cut in half (with the tops removed) that were covered in olive oil, salt, pepper, a squeeze of lemon juice. I roasted this in the grill at 350 - 375F for about an hour.

3. Use a paring knife to cut around the edges of the halves, leaving a ¼-inch border. Use a spoon and your fingers to scoop out the pulp. Transfer to a cutting board and chop coarsely. Set the halves on the baking sheets hollowed side up.

4. In a large skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the onion and cook, stirring often, for 8 minutes, or until golden. Add the lamb and cook, breaking it up with the side of a spoon, for 8 minutes, or until browned. Stir in the coriander, cinnamon, ginger, turmeric, tomato paste, lemon juice, apricots, tomatoes, salt, and pepper.

5. Spoon about ½ cup filling into each
eggplant half. Bake for 15 minutes, or until heated through.

Again...no :3

With the OTHER grilling pan that I had, I mixed the lamb with those goodies you see mentioned above and just flipped it a few times on a non stick piece of tin foil on said pan.

Once that was done (only takes about 15 - 20 minutes, if that, on the grill!) then I turned the grill off...let the eggplants cool off, and scooped out the middle with a spoon...then added the lamb mixture with the feta and parsley at the end!

SO good...and if you have time, you could always cook the feta until brown on the lamb mix as well, either way is good!

Enjoy!