In a food processor, pulse the garlic, onion, and herbs until very finely chopped. Transfer to a large bowl. Add the ground meat, salt, pepper, and olive oil. Mix thoroughly by hand or with a spatula until fully combined and the mixture becomes sticky. Cover and refrigerate for 1 hour to rest.

Slice the eggplants lengthwise into very thin slices, about ⅛ inch/3 mm thick. Lightly salt both sides and lay flat on paper towels. Let sit for 20 to 30 minutes to draw out moisture. Blot dry with additional paper towels before using.

To assemble, take about ¼ cup of the kebab mixture and spread it evenly over each eggplant slice. Roll each slice tightly from the short end to create a compact spiral. Carefully thread each roll onto a skewer, 3 to 4 per skewer depending on size.

Heat a grill or grill pan over medium-high heat. Brush lightly with oil. Grill the skewers for 4 to 5 minutes per side, turning frequently, until well browned and cooked through (internal temp should reach 160°F/71°C).

Grill additional vegetables such as bell peppers, onions, and tomatoes alongside, if desired. Serve hot with tahini sauce or warm pita on the side.