Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: Canola oil, for frying; 6 Japanese eggplants (about 2 lbs.), ends trimmed; 4 tbsp. unsalted butter; 1 lb. ground lamb; 1 tbsp. tomato paste; 1⁄2 tsp. ground cinnamon; 6 cloves garlic, thinly sliced; 1 small yellow onion, roughly chopped; 1⁄2 green bell pepper, cored, seeded, and finely chopped; 2 medium tomatoes, cored and finely chopped; 1⁄2 cup chopped flat-leaf parsley; 1⁄4 cup chopped mint leaves; Kosher salt and freshly ground black pepper, to taste