Lamb-Stuffed Eggplant

Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and coat with cooking spray.

Score the cut sides of the eggplants in a crisscross pattern, being careful not to cut through the skin. Place, cut-side down, on the prepared baking sheet and bake for 20 minutes. Remove from the oven and set aside.

Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic and ginger; cook, stirring, for 30 seconds more. Add lamb, cumin, coriander, turmeric, salt, pepper, and cayenne; cook, breaking up the lamb into smaller pieces, until it is no longer pink, about 5 minutes. Add tomato paste; cook, stirring, for 30 seconds. Remove from heat and stir in rice.

When the eggplants are cool enough to handle, carefully scoop out the flesh with a spoon, making sure not to tear the skin and leaving about 1/4 inch of flesh attached to the skin. Chop the scooped-out eggplant and add to the lamb mixture.

Divide the lamb mixture among the eggplant halves, spooning about 1/2 cup into each one. Return the eggplants to the oven and bake until heated through and golden brown, about 15 minutes. To serve, top each eggplant half with 1 Tbsp. yogurt.