Wash the eggplants and peel them zebra stripe-style, cut them in half and sprinkle with salt. Leave them to drain away their bitter juice. Bake in a preheated 392°F (200 °C) oven for 20-25 min.
Braise the onions and garlic in heated oil, add the carrots and mushrooms, stir and add the mince. Cook until it becomes crumbly, season with salt, cumin and black pepper and sprinkle with chopped parsley.
Take the eggplants out and make an indentation in their middles, so you can put stuffing in it.
Put slices of tomatoes at the very top and bake for 30 min. at 374°F (190 °C).