Lemon and Thyme Armenian Stuffed Eggplant

Method

1. Preheat oven to 200°C (390°F). Cut eggplant lengthwise and scoop out the flesh, leaving a shell.
2. In a pan, cook ground lamb with onion until browned. Add cumin, paprika, salt, and pepper.
3. Stir in lemon juice and thyme into the lamb mixture.
4. Mix in cooked rice and tomato sauce. Spoon the mixture into the eggplant shells.
5. Place on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes until golden.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.