Preheat your oven to 370°F (190°C). Line a baking sheet with parchment paper.

Slice the eggplants in half lengthwise. Using a teaspoon, scoop out the flesh, leaving a ¼-inch-thick shell. Reserve the scooped-out flesh for the filling.

Brush the eggplant halves with olive oil and lightly sprinkle with salt. Arrange them on the prepared baking sheet, cut side up.

Roast the eggplants for 20-25 minutes, or until they are tender and slightly golden.

While the eggplants roast, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until nearly browned.

Stir in the reserved eggplant flesh, allspice, and black pepper. Cook for 2-3 minutes until the eggplant is soft and the beef is fully cooked. Taste and adjust seasoning.

Spoon the beef filling into the roasted eggplant halves.

Prepare the yogurt sauce: In a small bowl, mix together the yogurt, crushed garlic, lemon juice, and salt until smooth.

Top each stuffed eggplant with a dollop of yogurt sauce and garnish with freshly chopped parsley and pomegranate seeds. Serve warm and enjoy!