Boil the bulgur according to package instructions, until soft. Cool

Meat mince, I had ( pork + veal), onions. Add in the mince and bulgur, chopped parsley, spices, salt. Mix well, beat. Let stand the meat for 30 minutes.

Eggplant wash, cut off the top, using a knife and spoon to clean the inside of the eggplant. The flesh of the eggplant will be delayed, it will need for the sauce. If You have a bitter eggplant then season with salt inside, turn over and lay on the grate to glass excess fluid.

Tomatoes skip through Mincer along with half the pulp of the eggplant.

In a frying pan, heat vegetable oil. It fry the pine nuts until Golden brown, stirring constantly. To shift with a slotted spoon to another bowl. The onion and the pulp of eggplant ( second half)cut into cubes, finely chop the garlic. Combine all together and fry in a deep frying pan until Golden brown. Add pine nuts and stir. Add the broth, tomato-eggplant mixture, salt, sugar, allspice, and over low heat bring to a boil.

Fill the eggplants with minced meat. Place stuffed eggplant and cut the tops beanies in a deep form or pan, pour the sauce. Simmer in the oven until cooked. It's somewhere about 40 minutes at 180 degrees

Serve the eggplant in the sauce, sprinkle them with lemon juice sprinkled with parsley, Basil. ,