Roast the eggplants over a flame or in an oven until soft and charred. Peel the skin.

Mash the flesh and set aside.

For meatballs: Combine the ground beef, egg, garlic, onion, cumin, turmeric, paprika, breadcrumbs, salt, and pepper in a large bowl. Mix well.

Shape the mixture into small meatballs.

Heat the oil in a pan and fry the meatballs until golden brown and cooked through. Set aside

For eggplant base: Melt the butter in a pan, then stir in the flour, mixing constantly until smooth.

Gradually add warm milk while stirring until smooth.

Add the mashed eggplant, cheese, salt, and pepper. Cook until the mixture is creamy.

Spread the eggplant purée on a plate, place the meatballs on top, and garnish with parsley.

Optionally, top with a light tomato sauce for extra flavor. Serve warm with rice or bread.