Prepare the eggplants: Wash the eggplants, leaving the stems. Hollow them out lengthwise with a thin spoon, removing the flesh without damaging the skin. Reserve the removed flesh. Soak in salt water for 15 minutes, then rinse.

Prepare the sauce: Heat 3 tablespoons of extra virgin olive oil in a pan. Sauté the onion over low heat for 8 minutes until softened. Add the grated tomatoes and the scooped-out eggplant flesh, and cook for 3-4 minutes. Let it cool.

Mix the filling: Add the rinsed rice, dill, mint, parsley, sugar, salt, black pepper, and allspice. Mix well.

Stuff and arrange: Fill the eggplants halfway. Arrange them upright or on their sides in the pot.

Cook: Mix the remaining 3 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, and 1 cup of hot water, then pour over the eggplants. Place a weight (a plate) on top. Cook over low heat for 40-45 minutes.

Rest and serve: Remove from heat and let it rest for 20 minutes. Serve cold.

Soaking the eggplant in salt water both removes its bitterness and prevents it from falling apart while being hollowed out. Do not discard the scooped-out eggplant flesh; you can add it to the filling or cook it separately.