Prep the Eggplant: Scoop out the eggplant leaving about ½ inch thickness on all sides. I find the easiest way to do this is to use a knife around the edge, then crosshatch, and use a spoon to remove. It need not be perfect.
Season the eggpant shells with salt and pepper and set aside, and chop up the filling finely.
Preheat the oven to 400F
Make the filling: In a large oven-proof braiser or pan, saute the ground meat and onions over medium heat for 4-5 minutes, until onions are fragrant, then add the diced eggplant and garlic, cooking until eggplant is translucent. Drain some fat if you like. Season with salt and all the spices. Add the fresh tomatoes and their juices, stir and cover for a few minutes until the tomatoes break down into the meat.
Place the meat mixture in bowl with the cooked rice, fresh herbs and optional pinenuts (remembering to save a tablespoon for garnish after baking). Give a stir and adjust salt and spices to taste. (If using lentils, I would add a good drizzle of olive oil.)
Make the tomato broth: In the same pan, heat up the broth, tomato paste and spices and whisk, scraping up any brown bits. Wipe off the sides of the pan if messy with a wet paper towel. Turn off heat.
Fill the eggplant: Divide the filling among the eggplants, pressing it in gently, and mounding to incorporate all. Nestle them in the tomato broth. You can also bake these in a baking dish if you prefer. The broth should come up about ¼ – ½ inch -add more broth if necessary.
Bake the Eggplant: 400F –covered, 40-45 minutes, until eggplant is fork tender, and filling is heated through (145F), then bake uncovered for 5-10 minutes, until golden.
Garnish: Sprinkle with fresh dill and mint and remaining pinenuts. TIP: Whenever I serve pinenuts to people who I don’t know well or am not sure of allergies- I always make them visible, on top. 😉
NOTES
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