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1
Cut the stem ends from the eggplants.
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2
Halve the eggplants lengthwise.
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3
Peel if desired; if the eggplant is fresh, there is no need to peel it.
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4
Use a spoon to scoop out the centers, leaving boat-shaped shells.
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5
Keep the flesh you scooped out to add to the stuffing.
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6
Sprinkle the shells with salt.
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7
Put them in a colander upside down and leave to drain for 1/2 hour.
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8
Preheat oven to 425 degrees C.
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9
Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
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10
Rinse under cold running water and drain well.
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11
Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown.
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12
Leave to cool.
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13
Mix with the beef, parsley, cumin, turmeric and almonds.
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14
Chop the flesh removed from the eggplant.
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15
Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt.
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16
Saute over medium-low heat, stirring often, until tender, about 10 minutes.
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17
Leave to cool and mix with the stuffing.
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18
Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.
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19
Rinse the eggplant shells, pat them dry and put them in a baking dish.
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20
Fill them with the stuffing.
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21
Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.
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22
Add enough water to the dish to cover the eggplant by one third.
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23
Add the garlic to the dish.
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24
Spoon 1 tablespoon oil over the eggplant.
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25
Cover and bake 15 minutes.
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26
Reduce the heat to 350 F and continue baking, covered, 15 more minutes.
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27
Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.
