While the eggplants are roasting, start making the stuffing. Chop the onions finely and mince the parsley. Then, heat 2 tablespoons olive oil in a large frying pan. Mix together the cumin, paprika, and ground cinnamon. Add half of this spice mixture along with the onions to the hot pan. Cook over medium-high heat for around 8 minutes, stirring frequently, until the onions become translucent. Add the ground lamb, pine nuts, parsley, tomato paste, 1 teaspoon sugar, salt, and pepper. Cook until the lamb is cooked through, around 8 minutes. When done, remove from heat.

Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind paste, remaining 2 teaspoons sugar, the cinnamon sticks, and some salt and mix well.

Stuff the eggplants. Reduce the oven temperature to 375. Pour the spice mix into the bottom of the eggplant roasting pan. Spoon the lamb mixture on top of each eggplant. Cover the pan tightly with aluminum foil, return to the oven, and roast for 1 1/2 hours. The eggplants are done when they are completely soft and the sauce is thick. Once or twice during cooking, remove the foil and baste the eggplants, adding more water if the sauce dries out.