Preheat the oven to 400°F (200°C).

Drizzle the cut side of the halved and scooped eggplants with 2 tablespoons of olive oil, then season with salt and black pepper.

Place them on a baking sheet, cut side up, and roast for about 25 minutes or until tender and slightly golden.

While the eggplants are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the finely diced onion and cook until soft, about 3-4 minutes.

Add the garlic, ground meat, paprika, ground coriander, cumin, cinnamon, and a pinch of red pepper flakes (if using).

Add the cooked basmati rice, cherry tomatoes, parsley, and mint to the skillet with the meat mixture.

Combine all the ingredients thoroughly and let them sit for a few minutes to allow the flavors to blend.

Adjust seasoning with salt and freshly cracked black pepper to your liking.

Once the eggplants are roasted and tender, remove them from the oven and spoon the meat and rice mixture into each eggplant half, packing the filling in.

Return the stuffed eggplants to the oven and bake for an additional 10-12 minutes, until everything is heated through.

In a small bowl, whisk together the Greek yogurt, tahini paste, garlic, lemon juice, salt, cayenne pepper, and water until smooth and well-combined.

Adjust the consistency with more water if needed to make it drizzle-able.

Remove the stuffed eggplants from the oven and drizzle generously with the spicy garlic tahini sauce.

Garnish with extra chopped mint leaves and chopped pistachios, if desired, for a bit of crunch and extra flavor.