Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (3 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 3 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato paste and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.
Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whiz for a few seconds until the ingredients are well combined. Add this mixture to the remaining sauce and stir thoroughly.
Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.
Remove from the oven, sprinkle with freshly chopped cilantro and serve.
Use similar size eggplants for even cooking. Be careful not to tear the eggplant when scooping the middle out. Leave around 1 cm of thickness.
To save time make the sauce while the eggplant halves are in the oven.
Use your favourite lean meat though ensure it contains at least 7% fat (it doesn't need to have any more than that).
This dish tastes great the next day too. Heat up in a microwave or enjoy cold.
Storing: Refrigerate leftovers, covered, for up to 3 days.