Cut each eggplant in half lengthwise. Score a crosshatch pattern in each. Sprinkle with salt and place eggplant halves cut side down in a colander or on paper towels; let sit for 30 minutes to release excess water. Pat dry.

Preheat oven to 350 degrees F. Place eggplants cut side up on a parchment-lined baking sheet. Drizzle 2 tablespoons oil and squeeze about 2 tablespoons juice from lemon onto eggplants. Roast until softened, 45 minutes.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add onion and garlic and cook 1 minute. Increase heat to high and add beef. Cook until browned, 5 to 7 minutes, breaking up meat with a spatula. Add crushed tomatoes and season with salt and pepper. Cook another 2 to 3 minutes, until mixture is juicy but not watery.

Heat rice according to package directions. Stir hot rice into meat mixture until combined. Season with salt and pepper. In a small bowl, combine sour cream and 1 1/2 tablespoons water and mix to bring to a pourable consistency.

Using a spoon or knife, cut the eggplant skin away from the flesh slightly. Top eggplant halves with beef and rice mixture. Drizzle sour cream over top and garnish with chopped parsley. Serve with salad mix and a drizzle of olive oil, if desired.

Source: Hannaford fresh Magazine, September 2024