Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   sesame seeds
   2      1 lb          eggplants -- cut 1/2 lengthwise
                        salt
     3/4  pound         ground meat
   1                    onion -- chopped
     1/4  teaspoon      ground ginger
     1/4  teaspoon      ground cinnamon
     1/4  teaspoon      ground nutmeg
     1/4  teaspoon      garlic powder
                        pepper to taste
   1      cup           cooked rice
   2                    tomatoes -- peeled and chopped
   3      tablespoons   bread crumbs
   2      tablespoons   chopped cil

Preparation:

Preheat oven to 425 degrees. Oil a baking pan. Toast sesame seeds by heating in a dry skillet 1-2 minutes. Make seeral slashes in eggplant fesh. Sprinkle with salt and place cut side up on the prepared baking pan. Bake 25-30 minutes until tender. Remove and let cool 5 minutes. Remove flesh with a spoon, leaving a 1/4 inch layer next to the skin. Chop eggplant flesh. In a skillet brown meat and onion. Add ginger, cinnamon, nutmeg, garlic powder, salt and pepper. Add rice andtomatoes and mix well. Spoon mixture into eggplant shells. Combine bread crumbs, sesame seeds and cilantro. Sprinkle over eggplant stuffing. Return to oven and bake 15-20 minutes.

Nutritional Information:

128 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 38mg Sodium