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In a medium bowl combine ground meat, parsley, shallot, garlic, red pepper, paprika, coriander, olive oil, salt, pepper, ginger, cinnamon, and cumin. Mix well, add tomato paste and mix again.
Heat grill to medium heat.
Score eggplant and brush with olive oil.
Grill eggplant flesh side down for about 3 minutes or until the skin gets a nice char.
Remove the eggplant from the grill and top each side with meat mixture. Return filled eggplant to the grill skin side down and cook for about 5 minutes or until the eggplants are soft and fully cooked through.
Finish in the oven/broiler to get the meat side cooked fully if needed.
Drizzle with tahin and lemon juice and sprinkle with parsley and sesame seeds,