Roasting Eggplants

1. Preheat oven to 400 degrees F, and lightly grease the baking sheet. With a sharp knife slice the eggplants lengthwise from the top while keeping the stem intact.
2. Arrange eggplants on a baking sheet brush with olive oil and sprinkle sea salt.
3. Bake uncovered for 20-30 minutes or until eggplants are softened.

Prepare Meat Stuffing

1. In a small saucepan, over medium-high heat, heat neutral or olive oil, add chopped onion, and sauté until caramelized.
2. Add meat over sauted onion, break ground meat with the back of the spatula, then add ground cinnamon, allspice, nutmeg, salt and pepper. Cook for 8-10 minutes until the meat is browned and fully cooked.
3. Add toasted pine nuts to the mixture.

Stuffing Eggplants

1. Preheat the oven to 350F.
2. After eggplants are safe to handle, with your hands hollow a pocket in each eggplant and fill with the meat mixture, about 2-3 tablespoons each, and continue until all eggplants are filled.
3. Arrange in a Pyrex or a casserole (9x13).
4. In a separate cup mix warm meat broth with tomato paste, salt, and allspice (you can use a blender) then pour all over and around the stuffed eggplants.
5. Cover with foil and bake for 30 minutes.
6. Serve hot over a bed of white or vermicelli rice.