Man, you guys, I'm cold. Like, permanently cold. It is November in Georgia, the night temperatures have only started to dip down into the forties, and my fingers are so cold they make the boyfriend yelp and shout "Gah! Cold! Get them off of me!" So, of course, I do it to torment him. This is how our relationship works: we pretend to be snarky and terrible to each other, burst out laughing, and end up cuddling on the couch with the cat. It's disgustingly cute.
With a spoon and a sharp knife, scoop out the insides of the eggplant to leave two eggplant bowls; do not remove so much of the flesh that you can see the purple skin. It will tear and leave you with a mess. Chop the insides of the eggplant into bite-sized pieces and reserve. Turn the oven heat off and slide the eggplant bowls inside to keep warm.
Take out the lemongrass stalk. Remove the eggplant bowls from the oven and spoon the tomato-eggplant mixture into each bowl. Transfer to plates. Garnish with a few more green onions and some herbs, or with pine nuts (as is tradition) or almonds (as I did).
Serve as is or with a side of couscous; enjoy!
*If you like, you can add anything to the dish at this point; you could toss in some shrimp, maybe some bell peppers, maybe scallops, maybe sauteed pieces of lamb...it's pretty versatile!