Eggplants stuffed with lamb

Ingredients:

• 450 g of ground lamb
• 6 eggplants
• 1 cup olive oil
• 2 tbsp (30 g) butter
• 2 finely chopped onions
• 3 tomatoes, peeled, seeded and chopped
• 2 green bell peppers, seeded and chopped
• 1/2 cup finely chopped parsley
• 2 tablespoons freshly squeezed lemon juice

Preparation:

1. Peel the eggplants lengthwise into strips a little over a centimeter thick, like a zebra, leaving a centimeter-wide strip of skin between each peeled section. Trim the long eggplants so they fit in the pan.
   
   Heat oil in a large, deep frying pan. Fry the eggplants until golden brown on all sides, turning frequently, until they begin to soften. Then place them in a baking dish, placing them next to each other, and make a deep slit lengthwise in each eggplant.
2. Heat the butter in a shallow frying pan, add the onion, and sauté until soft, about 5-7 minutes. Then add the lamb and cook for 10 minutes. Add the tomatoes, bell pepper, and salt and cook until all the juices are absorbed, about 5 minutes. Stir in the parsley and lemon juice, season, and remove the pan from the heat.
3. Preheat oven to 175°C.
   
   Fill the eggplants tightly with the mixture, using your hands to widen the opening. Add a little water to the baking dish, cover, and bake in the oven for 30 to 40 minutes, or until the eggplants are very soft.