Lamb-stuffed eggplant with Bulgur Pilaf

When I spoke with my sister the other night, we discussed our first introductions to ‘Beyli Baghli’ or Imam Bayildi, stuffed eggplant dishes. My sister recalled the first time she tasted this concoction was when her Armenian mother-in-law, originally from Bursa, Turkey, prepared it. My first sampling was prepared by my mother-in-law, whose Armenian roots came from both Kharpert and Dikranagerd.

Baked eggplant

Place eggplant halves, skin-side down in a baking pan so they fit snuggly. Brush cut-sides of eggplant with olive oil, and season with salt and pepper. Bake for 20 to 30 minutes, or until soft and golden.
Remove from oven and allow to cool.

Sauteed onions with spices

In a small bowl, stir together the allspice, paprika and ground coriander. Heat 2 Tbsp. olive oil in a large skillet. Add the onions and half of the spice mix. Cook over medium-high heat for about 8 minutes, stirring often.

Meat filling

Add the ground lamb (or beef), and cook until meat is crumbled and no longer pink; drain any excess grease. Add pine nuts, parsley, salt and pepper to taste. Cook another 5 to 7 minutes. Remove from heat.

Baked lamb-stuffed eggplant

Reduce the oven temperature to 375°F. Pour the sauce mixture into the baking pan to surround the eggplants. Spoon the lamb mixture to cover the top of each eggplant. Cover the pan with foil and bake for about 1 hour. Carefully lift foil and baste the eggplants halfway through baking.
Garnish with freshly chopped parsley, if desired.