Preheat and prep: Set the oven to 220°C (425°F) with a rack in the upper third — this gives enough radiant heat to quickly char the eggplant flesh while keeping the skin intact. Line a rimmed baking sheet with foil for easier cleanup.

Prepare the eggplant: Halve the eggplants lengthwise and score the flesh in a diamond pattern without cutting through the skin. Toss the cut faces with 4 tbsp olive oil and a pinch of salt. Scoring increases surface area so the oil and heat penetrate quickly, producing more caramelization and a tender interior.

Roast the eggplant: Place the eggplant cut-side down on the baking sheet for the first 12 minutes to steam and collapse the flesh — this prevents a spongy texture — then flip cut-side up and roast another 10–12 minutes until deeply browned and very soft. The high heat and period cut-side down then up develop concentrated, smoky-sweet notes that complement the kofta's spices.

While the eggplant roasts, make the tahini-herb drizzle: In a small bowl whisk 3 tbsp tahini with 2 tbsp lemon juice and 1 minced garlic clove. The tahini will seize/stiffen when acid is added; gradually whisk in 2 tbsp water (more if needed) until you reach a smooth pourable sauce about the consistency of heavy cream. Stir in 2 tbsp of the chopped parsley-mint-scallion mix and a pinch of salt. Tasting and balancing acidity here is key — lemon brightens the sesame, and a little water helps loosen the paste without losing creaminess.

Prepare the kofta mix: In a large bowl combine 720 g spiced ground beef with 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and the remaining 2 tbsp chopped parsley-mint-scallion mix. Mixing in an egg gives the lean meat structure and helps the kofta hold together; avoid overworking the meat to prevent a dense texture — mix until just combined (about 20–30 strokes by hand).

Shape the kofta: Divide the mixture into 8 evenly sized portions (each portion ≈90 g for two kofta per person) and form into oval logs or sausage shapes about 10 cm (4 inches) long. Press the kofta onto skewers if you like — skewers make turning easy and give a grill-house appearance. Smoothing the surface with slightly wet hands prevents sticking and promotes even browning.

Cook the kofta: Choose one of two methods — broil/grill or pan-sear. To broil/grill: place kofta on an oiled rack and broil 4–5 minutes per side until well-browned and an instant-read thermometer reads 71°C (160°F). To pan-sear: preheat a heavy skillet over medium-high heat, add a thin film of oil if needed, and cook 3–4 minutes per side, pressing gently to ensure contact, then finish in a 190°C (375°F) oven 4–6 minutes. High, dry heat creates the Maillard crust that locks in juices and adds savory depth.

Tear and dress the roasted eggplant: When the eggplant is cool enough to handle, use two forks or your hands to tear the flesh into large rustic pieces in a bowl. Toss with the reserved 2 tbsp chopped herbs, a pinch of salt and a few flakes of Aleppo pepper. Tearing (rather than pureeing) retains texture and lets the smoky strands catch the tahini drizzle.

Plate and finish: Arrange a bed of the torn roasted eggplant on each plate, top with two warm kofta, and drizzle 1.5 tbsp (about 22–25 ml) tahini-herb sauce per serving over the meat and eggplant. Scatter extra chopped herbs and a sprinkle of Aleppo pepper or chili flakes to taste. The final assembly contrasts temperature (hot kofta / warm eggplant / cool sauce) and texture, making each bite layered and exciting.

Rest and serve: Let the kofta rest 3–4 minutes after cooking; this lets juices redistribute so the meat doesn't dry out the moment you cut into it. Serve with lemon wedges if desired for an extra bright squeeze at the table.