Heat oven to 425°F. Place eggplant halves, skin side down, in a large roasting pan big enough to fit in a single layer. Brush with 4 tablespoons of the olive oil and season with salt and pepper. Roast for 20 minutes or until golden brown.

Meanwhile, place chiles in a medium sauce pan and cover with water. Bring to a boil and boil until soft, about 5 minutes. Remove from the water, let cool slightly, then chop finely.

Heat remaining 2 tablespoons oil in a large frying pan. Add onions and season with salt and pepper. Cook until translucent then add spices, and garlic. Cook until garlic is just starting to brown, about 1 minute. Add lamb and brown, breaking it up with the back of the spoon. Once lamb is cooked all the way through, add tomato and chiles, stir to incorporate then remove from heat.

Reduce oven temperature to 375°F. Spoon lamb mixture over eggplant, cover dish tightly with foil and roast for 1 hour or until eggplant is very soft.

Let cool slightly then sprinkle with cilantro leaves and serve with rice.