Heat the oven to 500°F.

• Remove the stem from the eggplant; cut the eggplant in half lengthwise. Lightly brush the cut side of each half with 1½ teaspoons oil and season with salt and pepper.

On a sheet pan, place the eggplant halves, cut sides down, and roast until the flesh is tender when pierced with a sharp knife, 10 to 12 minutes.
While the oven heats and the eggplant roasts, make the lamb filling.

• Peel and coarsely chop the onion.
• Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Cut away the core from the tomatoes; coarsely chop the tomatoes.
• Coarsely chop the pistachios.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the lamb and chraime spice blend, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the tomatoes and cook, stirring occasionally, until they have released their juices and the lamb is cooked through, 3 to 5 minutes. Remove from the heat and stir in the pistachios; season to taste with salt and pepper.
While the filling cooks, prepare the lemon-yogurt sauce and the parsley salad.

• Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.] The zest will be divided between the yogurt sauce and the salad.
• Strip the parsley leaves from the stems.

In a small bowl, stir together the yogurt,1 tablespoon [2 TBL] lemon juice, and half the lemon zest; season to taste with salt and pepper.
In another small bowl, stir together the parsley leaves, remaining lemon zest, and ½ teaspoon [1 tsp] oil; season to taste with salt and pepper.

Transfer the eggplant halves, cut sides up, to individual plates. Spoon over the lamb mixture, top with the parsley salad, and serve the lemon-yogurt sauce on the side.