Wash the eggplants.

Cut the eggplants in half lengthwise and scoop out the flesh.

Juice the lemon and brush the inside of the eggplants with the juice. Chop the scooped-out flesh into small pieces.

Peel the onions.

Peel the garlic.

If using frozen black radish, partially thaw it at room temperature.

Peel and wash the carrots.

Cut the carrots into chunks and slice the garlic cloves in half.

Place the garlic, black radish, and carrots in a food processor and pulse until finely chopped.

Thinly slice the onions and heat the olive oil in a large skillet.

Add the onions and cook over medium heat, stirring to coat them in oil.

Cook until the onions are soft and golden, then add the garlic, carrot, and black radish mixture.

Mix well and finely chop the beef.

Add the beef to the skillet and stir to combine.

Add the spices, salt, and pepper, and mix well.

Let simmer for 5 minutes, then add the chopped eggplant flesh.

Mix well and reduce the heat to low.

Chop the tomatoes into pieces.

Add the tomatoes to the skillet and stir.

Rinse and dry the cilantro.

Chop the cilantro and remove the skillet from the heat.

Add the cilantro and mix. Preheat the oven to 350°F (180°C).

Pat the inside of the eggplants dry with a paper towel. Spread a layer of the skillet mixture in a large baking dish.

Stuff the eggplants with the filling, place them in the dish, and bake for 45 minutes.

It's ready!