well, an easy yummy stuffed eggplant ( middle eastern for sure, but maybe not Turkish) is halved and scooped like you would for a twice baked potato. cube the eggplant you have removed as much as possible. brown ground beef or lamb (or turkey if you like) and add the eggplant, onion and garlic (sliced or chopped) diced tomato, season with salt and pepper, cumin, chili flakes, parsley, oregano, and bake (350*) until tender and "juicy" (30 to 45 min). you can add feta cheese at the start to the stuffing or crumble on top at the end or both!
if the eggplant is "bitter" salt the cubes and let drain on paper or in a colander for 30 min to and hour.