Stuffed eggplant with ground lamb and pine nuts

Cut the eggplants in half length-wise, and roast (skin down, brushing the flesh with oil) in the oven at 220 C / 425 F for about 20 minutes. When done, remove and lower the oven to 195 C / 375 F.
For the stuffing: Heat olive oil in a pan then add equal parts paprika, cumin, and cinnamon along with thinly sliced onions. Stir and cook for about 8 minutes, then add ground lamb, pine nuts, chopped parsley, tomato paste, sugar, salt & pepper. Cook while stirring for another 8 minutes.
Mix water with additional cumin, cinnamon and paprika, lemon juice, tamarind, sugar and 2-3 cinnamon sticks.
Lowe
Pour this paste in the eggplant roasting pan, spoon meat over each eggplant, cover the dish with tinfoil and roast for ~90 minutes. During the cooking baste with the sauce, adding water as necessary. Serve warm or at room temperature.

For 4 eggplants: 2 onions, 500 gr. ground lamb, 50 g pine nuts and 1-2 tablespoons of spices and tomato paste.