Preparation

• Preheat oven to 425 degrees F.
• Place the eggplant, flesh side up, on a large tray. Sprinkle flesh with salt and set aside for 20 minutes, then gently squeeze to extract bitter juices and wipe dry.
• Line a baking sheet with foil and lightly oil. Cut 3 slits into the eggplant flesh and brush with olive oil. Lay on the tray, flesh-side down, and drizzle more olive oil on top. Roast in the oven for 30 minutes until tender and browned.
• In a large skillet, heat 2 tablespoon of olive oil. Add ground beef, onions, and garlic. Brown the mixture until fully cooked. Season with salt, pepper, ½ teaspoon allspice, and ½ teaspoon cinnamon. Remove from heat. Squeeze excess water out of bulgur and mix into the meat mixture along with parsley and pine nuts.
• Remove roasted eggplant from the oven and lower temperature to 375 degrees F.
• In a bowl, mix tomato sauce, water, and remaining cinnamon and allspice.
• Place red onion slices in a casserole dish and top with ½ of the tomato sauce mixture. Arrange roasted eggplant on top.
• Gently push eggplant flesh down to make room and fill with the meat stuffing mixture. Top with the remaining tomato sauce.
• Cover with foil and bake in the 375 degrees F oven for 20 to 25 minutes.
• Serve warm topped with Zhoug, Greek Tzatziki, or plain yogurt, and enjoy with pita or crusty bread.