Preheat oven to 425°F. Place eggplant on foil-lined baking sheet and rub each half with 1 tsp olive oil and a pinch of salt. Roast, cut side down, until soft, 25 to 28 minutes. Add almonds to sheet and continue to roast until fragrant, about 1 minute.

Bring ½ cup water and a pinch of salt to boil in small saucepan. Add bulgur, remove from heat, cover, and let sit until water is fully absorbed, about 15 minutes. Transfer to medium bowl, fluff with fork, and cover to keep warm. Wipe saucepan clean.

Heat 1 tbsp olive oil in same saucepan over medium heat. Add onion and a pinch of salt and cook until soft and beginning to brown, 8 to 10 minutes. Add garlic, cumin, paprika, cardamom, cinnamon, and ½ tsp pepper and cook until fragrant, 1 to 2 minutes. Add diced tomatoes, tomato powder, and tamarind chutney and simmer until thickened, 3 to 5 minutes. Season to taste with salt and pepper. (TIP: You can let the onion cook longer for more caramelization (a process that helps develop the onions color and flavor.)

Divide bulgur between serving plates. Top with eggplant and press down on flesh with back of spoon. Stuff with caramelized onion sauce and sprinkle with toasted almonds and parsley. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.