Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

Ingredients (16)

• 4 medium eggplants 
(about 2 pounds/1.2 kg), halved lengthwise
• 6 tablespoons/90 ml olive oil
• 1 teaspoon ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon ground cinnamon
• 2 medium onions (12 ounces/340 grams in total), finely chopped
• 1 pound/500 grams ground lamb
• 7 tablespoons/50 grams pine nuts
• 2/3 ounces/20 grams flat-leaf parsley, chopped
• 2 teaspoons tomato paste
• 3 teaspoons superfine sugar
• 2/3 cup/150 ml water
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon tamarind paste
• 4 cinnamon sticks
• Salt and freshly ground black pepper