Presoak a clay pot, top and bottom, in water for 15 minutes. Cut the eggplant in half. Carefully remove the pulp and chop it fine. Set the skins aside.
Heat the butter in a frying pan, add the chopped onion, and cook to a light golden brown. Add the ground lamb, finely chopped eggplant, and crushed garlic and cook until the eggplant is slightly transparent. Remove from heat and add pimento, cracker crumbs, pine nuts, salt, and pepper. Fill the reserved eggplant skins with this mixture and place in the presoaked pot.
Cover the pot and place it in a cold oven.
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