Lightly score the edge of the eggplant 1/4 inch all the way around the cut side.
Transfer the mixture to a bowl. Mix in the rice, lentils, pine nuts, allspice and cayenne.
Mix and return the mixture to the eggplant skins. Bake at 400F degrees 15 minutes. Top with fresh mint and Avocado Salsa (recipe below).
NOTE: Add another 45 minutes if you need to cook the rice and lentils.