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1
Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid.
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2
Coarsely chop tomato from sieve and reserve for making braised eggplant .
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3
Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
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4
Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes.
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5
Drain in a sieve, then rinse under cold water and drain well.
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6
Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes.
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7
Transfer with a slotted spoon to paper towels to drain.
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8
Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes.
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9
Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes.
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10
Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
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11
Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste.
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12
Spoon filling into tomato shells.
