Core the eggplants with a sharp knife or, better yet, with an eggplant corer (found in Middle Eastern stores), making sure not to break the skins.

In a frying pan, heat 1/2 cup of the oil and sauté the eggplants over a medium heat, turning often until they cook on all sides; then remove and place in a strainer to drain and cool.

To the same oil, add the onion and garlic; then sauté over a medium heat for a few moments. Add more oil if the onions begin to stick. Stir in the meat, rice, salt, pepper, allspice, cinnamon, and oregano and stir-fry until the meat is browned. Remove and allow to cool.

In the meantime, heat the remaining 1/4 cup of oil in another frying pan and add the pine nuts; then stir-fry over a medium heat until they turn golden brown. Remove and drain.

Make a filling by mixing the pine nuts with the meat mixture. Stuff the eggplants; then set aside.

Prepare the yogurt sauce. Place the stuffed eggplants in the yogurt; then simmer uncovered over very low heat, for 30 minutes. Serve hot.