Preheat the oven to 220°C (440°F). Gather your ingredients and prepare a baking sheet lined with parchment paper.

Carefully slice the eggplants in half lengthways, score the flesh, brush with olive oil, sprinkle with salt, and bake cut-side down for 30 minutes.

In a large skillet, heat olive oil over medium-low heat, sauté the onion for 5-7 minutes until soft, then stir in minced garlic and cook for 1 more minute.

Increase heat to medium, add ground beef, and cook until browned, about 5-7 minutes. Stir in spices and simmer for 10 minutes.

After the eggplants are roasted, scoop out the flesh, chop finely, and mix with the beef filling.

Stuff the eggplant halves with the beef mixture, pack generously, and bake at 180°C (350°F) for 10 minutes.

Remove from oven, let cool slightly, and serve topped with yogurt and parsley.