-Preheat the oven to 425 degrees.
-Cut 2 large eggplants in half the long way.
-Place the eggplant cut-side up in a roasting pan large enough to accommodate them snugly.
-Brush the eggplant with 4 TBS extra virgin olive oil.
-Season with sea salt and fresh pepper.
-Roast for 20 minutes.
-Remove from the oven to cool slightly.
-While the eggplant is cooking, make the stuffing...
-Mix together the following in a small bowl:
1.5 tsp ground cumin
1.5 tsp sweet paprika
1 TBS ground cinnamon
-Dice up 1 onion.
-Heat 2 TBS extra virgin olive oil in a large frying pan.
-Add half of the spice mix to the pan along with the onion.
-Cook over medium heat for 5 minutes, stirring often.
-Add the following to the pan:
1 pound ground lamb
1/4 cup pine nuts
1/2 bunch chopped cilantro or a handful of basil
2 tsp tomato paste
1 tsp honey
1/2 tsp sea salt and some freshly ground black pepper
-Continue to cook and stir until meat is cooked.
-In a small bowl mix together the following:
2/3 cup water
1 TBS fresh lemon juice
1 tsp tamarind paste
4 cinnamon sticks
1/4 tsp sea salt
The remaining spice mix
-Cover the pan tightly with a lid or aluminum foil, return to the oven and roast for 1.5 hours.
-Twice during the cooking, remove the lid/foil and baste the eggplants with the sauce, adding some water if necessary.
-Serve warm, not hot or at room temperature.