Preheat your oven to 400°F (200°C).

Cut the eggplants in half lengthwise and scoop out the insides, leaving about a 1-inch border.

Brush the hollowed eggplant halves with olive oil and roast cut-side down for about 25 minutes.

In a skillet, sauté diced onions until translucent, then add ground beef and cook until browned.

Stir in pre-cooked rice, chopped cherry tomatoes, fresh herbs, and spices. Mix until well combined and heated through.

Stuff the eggplants with the savory meat and rice mixture.

In a bowl, mix tahini, minced garlic, lemon juice, and a splash of water until smooth and creamy.

Drizzle tahini sauce over the stuffed eggplants and bake for an additional 10 minutes.

Remove from the oven, let cool slightly, and serve garnished with fresh herbs.