Rice Pilaf-Stuffed Baked Globe Eggplant

1. Cut a large globe eggplant in half lengthwise, score the cut side, brush with oil, place cut-side down on a roasting pan and cook in a 425°F oven for about 25 - 30 minutes, checking partway to make sure eggplant is getting cooked through
2. Meanwhile, make the vegetable pilaf or biriyani and keep handy for stuffing
3. Remove the eggplant from the oven, scoop out the cooked pulp and save it for making baba ghanouj or ajvar; then reduce the oven heat to 350°F 
4. Fill the scooped out cavity with the fragrant rice pilaf and return to the 350°F oven and bake for another 5 minutes, then top with grated cheese if preferred and bake another 5 minutes till cheese melts
5. Garnish with dried fruits and herbs, if preferred, and serve warm with cooling cucumber raita