• Preheat oven to 400 F. Slice each eggplant horizontally into 4 slices. Brush generously with olive oil on each side then season with salt and pepper. Bake in a greased pan for 15 min on each side until tender.
• Meanwhile, make the beef stuffing. Add the olive oil to a pan with the garlic and onion. Saute for a few minutes until transluscent and fragrant. Go ahead and add the beef. Mince it with a wooden spoon and cook with salt, pepper, allspice. Add the tomato puree and stock to this and let it cook down all together for a few minutes until beef is cooked through.
• Prepare the yogurt sauce by mixing all the ingredients together until creamy. The consistency should be slightly thick, smooth, and easy to spread. Set this aside to stay cool in the fridge.

Assembly

• Lay the slice of eggplant then top with 2 spoonfulls of the beef filling. Add a spoonful of yogurt sauce on top. Top with the toasted nuts and minced parsley. Enjoy this low carb meal!