This recipe is great I used to use it all the time. Obviously you would need to skip the garlic if sulfur is an issue. I always add a lot of italian herbs when I make this such as oregano, marjoram, basil etc. I also add whole black peppercorns which give it a nice bite and chillies.

From http://wholeapproachforums.com/eve/forums/a/tpc/f/7156011311/m/5106070721

This is a wonderful dish if you like Eggplant!!

1 med to lg Eggplant (if nightshades are tolerated) sliced longways in 1/2
Ground meat (whatever you prefer, can be beef, turkey, lamb or pork)
Lemon/lime peel
Lemon / lime juice
Salt, pepper, whatever spices you like
Olive oil
Clove of Garlic

Cut Eggplant longways in 1/2. Cut around edges leaving a few mm border and then scoop out the middles with a spoon. Chop into little squares. Fry in the pan with oil of choice and herbs of choice (I use salt, pepper, Olive Oil and herbs of Provence and garlic) Once they are cooked. Put aside.

In a bowl, mix ground meat, pinch of lemon/lime peel, splash lemon/lime juice, splash of Bragg, salt, pepper, garlic & seasonings.
Tsfr to pan and cook. Add chopped eggplant that was set aside earlier and cook together for about 10 mins.

Oil insides and outsides of empty eggplant shells. Fill shells with ground meat/eggplant mixture. Put in oven at 375 degrees and bake approx 40-45 mins until outer skin is soft and meat has browned.

Delicious!!! Try it, you will discover a new love for eggplant.