1. Cook the pine nuts and almonds in oil till they are golden. Remove from the oil and keep aside.
In the same pan, add the onion, ground meat, salt and the spices. Mix and cook for about 10 minutes.
Add in half of the fried pine nuts and almonds to the meat, mix well and keep aside.. This will be your filling.
For the eggplants, clean them but make sure to keep the stems. Then peel them lengthwise in stripes.
Fry the eggplants in a cup of oil until they turn golden and soft. Remove and let drain.
Make a deep slit along one side of eggplant leaving 1 inch at each end uncut.
Stuff each eggplant with the filling until it is full yet not overfilled (around 2 tablespoons).
In a bowl, mix the tomatoes, tomato paste, tamarind and pomegranate syrup with a pinch of salt. Pour into a baking dish then place the eggplants on top.
Bake in the oven for 25 minutes covered.
To make the sauce: whisk the yogurt, tahine and mashed garlic until well combined. Set aside.
Cut the bread into large cubes and fry in 1 cup of oil. Remove when bread is golden.Set aside.
To Serve: Spread the fried bread in a serving dish and transfer on it the eggplants and tomato sauce. Pour over them, the yogurt and tahini sauce and decorate with the rest of the pine nuts, almonds and parsley.