Preheat to 400° F. Line a rimmed baking sheet with foil.

Cut each eggplant in half lengthwise. Scoop out flesh from the halves, leaving about ¾ ” border on the sides and bottoms. Discard flesh.

Drizzle the insides of the shells with oil and salt & pepper. Place the shells, cut-side up, on baking sheet and roast ~20 mins until tender. Remove from oven.

While the eggplant roasts, in a large non-stick skillet, heat 1 TBS oil and add the onions and garlic and sauté over medium heat, stirring often, until softened.

Add the ground lamb and the spices. Brown, breaking up the meat until it is cooked through ~5-10 mins.

Add tomatoes and bell pepper and simmer 5-8 mins. Remove from heat; stir in parsley, olives, pine nuts and vinegar. Salt & pepper to taste.

In a medium bowl, mash the ricotta, feta, and egg yolks together with a fork. Season with salt & pepper.

Divide the meat filling among the eggplant shells and top each with the cheese mixture.

Bake for 15 mins, until the filling is hot and the topping is lightly browned. Broil for ~5 mins if needed until the cheese is melted and golden.