Prep Eggplant: Preheat oven to 400°F (204°C). Cut eggplants in half, lengthwise. Score each eggplant, cutting slits into just the flesh (not the skin), making about 5 cuts diagonally across the eggplant. Make another set of cuts diagonally the other way to create a cross hatch pattern.
Cook Eggplant: In a small bowl, stir together all remaining "Eggplant" ingredients. Brush mixture onto the cut side of each eggplant. Place cut side up on a baking sheet and bake for 40 minutes, or until tender.
Bulgur: Bring broth to a boil and add bulgur, then cook for 15 to 20 minutes, until tender. Drain excess liquid.
Scoop: When eggplant is finished, scoop the tender flesh out of the skins, being careful not to pierce through the skin.
Assemble: In a large bowl, toss together scooped out eggplant, cooked bulgur, raisins, herbs, lemon juice, and almonds. Spoon mixture back into eggplant skins. Taste and add salt and pepper, as needed.