Cooking Instructions

• 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 to 'sweat'. Gently squeeze to extract juices and wipe dry.
• Line a baking sheet with foil, lightly oil it, cut slits in eggplant flesh, brush with olive oil, place flesh-side down, and drizzle more oil on top. Roast in the oven for 30 minutes until tender and browned.
• In a large skillet, heat 2 tablespoon olive oil. Add ground beef, onions, and garlic, browning the mixture until fully cooked. Season with salt, pepper, ½ teaspoon allspice, and ½ teaspoon cinnamon, then mix in bulgur, parsley, and pine nuts.
• Remove roasted eggplant, lower oven temperature to 375 degrees F. Mix tomato sauce, water, and the remainder of cinnamon and allspice in a bowl.
• Place red onion slices in a casserole dish, top with half of the sauce, and arrange the roasted eggplant on top.
• Spoon the meat mixture into the eggplant cavities and top with remaining sauce. Cover with foil and bake for 20-25 minutes.
• Serve warm topped with Zhoug, Greek Tzatziki, or plain yogurt. Enjoy with warm pita or crusty bread.