Preheat the oven to 390°F (200°C).

Place the eggplants on a baking tray lined with parchment paper, poke them with a fork, and bake for about 50 minutes.

In a pan with a little oil, sauté chopped shallots, add the minced meat and spices, and mix until the meat is cooked.

Remove the eggplants from the oven and let them cool slightly. Wrap each eggplant in plastic wrap and let them cool completely.

Cut off the top of each eggplant, easily remove the flesh, leaving the skin intact in the plastic wrap. Gently chop the eggplant flesh on the serving plate and spread it out. Sprinkle a little salt over the eggplant, place the prepared minced meat on top, tahini, pine nuts, date syrup, sliced shallot, chili pepper, and cilantro.