Cut off the ends of each eggplant and then slice each eggplant into 1½ inch thick slices. Cut a slit into each piece of eggplant (don’t cut all the way through) to make a sort of eggplant 'sandwich bun.' You should have 9 eggplant pieces.

In a large bowl, combine the meat, onions, potato, herbs, 4 of the eggs, and the seasonings. Stuff the eggplants with the meat mixture.

In a large skillet, heat the oil over medium-high heat.

Put the flour in a shallow dish. In another shallow dish, whisk together the remaining 4 eggs and the tomato paste. Add ½ cup water and mix well. The tomato paste mixture should have the consistency of a thick tomato soup. If it is too thick, thin it out with more water.

Dip each mafrum into the tomato paste mixture and then the flour mixture. Add to the hot oil and fry until nicely browned, about 2 minutes per side. Transfer to a plate lined with paper towels.

To make the braising sauce, in a large Dutch oven, combine the onion, celery, carrot, potato, and parsley. Place the fried mafrum on top. Add the baharat, consommé powder, cinnamon, ras el hanout, black pepper, water, and tomato paste. Cover and cook over medium heat for about 2 hours, until the sauce thickens and the flavors develop. While the mafrum braises, make the salatim.

Serve the mafrum over the cooked couscous and garnish with pine nuts and parsley. Serve the salatim on the side.