I modified the original recipe from: http://www.epicurious.com/recipes/food/views/Lebanese-Style-Stuffed-Eggplant-358052

1 long eggplant (I think they are called Japanese or Chinese eggplants) cut in half, scoop out the insides to leave about 1/4 inch eggplant shell.
1 Tbsp olive oil
1/2 onion, finely chopped
1 garlic clove
1 large (28oz) can diced tomatoes
1 large turkey breast chopped in bite-size pieces
1 teaspoon ground allspice
1 lemon
3 tablespoons chopped parsley
salt and pepper to taste

In a frypan, lightly saute the eggplant that you scooped out, onion, garlic and turkey in the olive oil. When the turkey is almost done, mix in the allspice, parsley, salt and pepper. Fill the eggplant with this mixture, and squeeze on the lemon juice. Pour the can of diced tomatoes in the casserole dish to cover the eggplant. Cook in 350F oven for about 1 hour, or until you can poke the eggplant and it’s soft. Serve with couscous.

Next time, I might try this with the chicken broth instead of tomatoes, as it seemed to overpower the taste of everything else. The original recipe only called for 14oz can, so I probably just used too much. It was still good, but I wouldn’t call it a ‘company’ dish. It sure smelled good when it was cooking with the allspice and lemon though!! I think with a real diced tomato, and the broth, it would be really delicious.