Baked Stuffed Eggplant

0 Wash, then slice your eggplants in 1/2 inch thick round spheres. Place on lightly greased prepared baking sheet and bake for 30 minutes at 450°F. 
1 In a large skillet, sauté the ground beef in olive oil for about 6 minutes or until cooked. Add salt to taste, and 1/2 tablespoon of seven spices.
2 Place the baked eggplant rounds in a 2-inch deep baking dish. 
3 Press the center of each eggplant, then scoop in about 2 tablespoons of ground meat on each eggplant round.
4 Place the same skillet you sautéed the cooked beef in on high heat, then add 6 cups water, 1/2 tablespoon seven spices, and tomato paste. 
5 Stir until it comes to a boil, then gently scoop in all of the broth into the baking dish, covering the filled eggplants. ⁣
6 Bake for half an hour, then garnish with toasted pine nuts or slivered almonds, and minced fresh parsley. Serve your baked stuffed eggplants with warm cooked rice.