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Eggplant does double duty in this hearty dish -- baby eggplants are stuffed with a sweet-and-savory lamb filling, and Italian eggplant is paired with roasted red peppers for a bright, smoky relish.

• 1 medium Italian eggplant (about 10 ounces), halved lengthwise
• 4 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, peeled
• 1 medium red onion, diced
• 3/4 cup roasted red peppers (from a jar), drained
• 2 tablespoons white vinegar
• Zest of 1 lemon
• 1 tablespoon sugar
• 1/4 teaspoon red-pepper flakes
• 16 (3-inch) baby eggplants (about 2 pounds)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 scallions, finely chopped
• 1 clove garlic, minced
• 1 cup basmati rice
• 1/4 cup cooked freekeh
• 2 tablespoons date paste
• 2 teaspoons tomato paste
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon red-pepper flakes
• Pinch of ground ginger
• Pinch of ground cinnamon
• Pinch of ground cardamom
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh mint
• 1/4 pound ground lamb
• 1/2 cup tahini
• 1/2 cup fresh lemon juice

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