Preheat your oven to 400°F (200°C).

Cut the eggplants in half lengthwise and scoop out the center, leaving about a 1-inch border. Brush cut sides with olive oil and roast cut-side down on a baking sheet for 35 minutes.

Heat 1 tablespoon of olive oil in a skillet, add ground beef and cook for 5-7 minutes until browned. Optionally add chopped onion and eggplant flesh, sauté for another 3-4 minutes.

Remove the skillet from heat, stir in cooked basmati rice, chopped cherry tomatoes, and fresh herbs. Season with spices and mix thoroughly.

Take the roasted eggplants out of the oven, flip them cut-side up, and fill with the mixture, packing it in gently.

Return the stuffed eggplants to the oven and bake for an additional 15 minutes.

Whisk together tahini, minced garlic, and lemon juice to make the sauce. Adjust with water for drizzling consistency.

Remove from oven, drizzle with spicy garlic tahini sauce, and serve warm.