This stuffing is so good I could happily eat it straight. But the eggplant is nice, too, and certainly makes for a more elegant presentation. If you happen to end up with extra stuffing (I didn't), you can serve it over pasta.
3 1/2 - 4 lbs eggplant (nice fat ones)
6-8 cloves garlic, minced
1 medium onion, finely chopped
1 lb ground lamb or lamb sausage (casings removed)
Salt and pepper to taste
1 1/2 cups finely chopped tomato (seeded)
1 cup chopped fresh parsley
2 tsp minced fresh oregano (or 1 tsp dried)
1/3 cup pine nuts, toasted (optional)
3/4 cup crumbled feta
Cut the calyxes off the eggplants, then slice them in half the long way. Using a spoon or melon baller, scoop out the flesh, leaving about 1/2-inch thick shell. Line the eggplant halves up in a baking dish, cut side up. Chop the flesh you removed, and reserve it.
Preheat the oven to 375 degrees.
Brown the lamb in a large skillet, breaking it up well as you go. Add some salt and pepper. When the lamb is cooked, pour off some of the fat, then add the garlic and onion. Cook over medium-high heat for another 2-3 minutes, then add the tomato and the chopped eggplant flesh. Lower the heat to medium, cover the pan, and cook, stirring occasionally, until the eggplant is nice and tender, 6-10 minutes. Stir in the parsley and oregano. Remove from heat and stir in the pine nuts (if using) and feta.
Spoon the lamb mixture into the eggplant halves, filling them well.
Bake for 30-45 minutes, until eggplant shells are tender. Serve hot.