Roast the eggplant in an oven after cutting it into two and sprinkling salt and olive oil on it.
Let it cool and then scoop out the flesh with a spoon.
Set aside the eggplant skin.
For the filling, add olive oil to a pan, along with cinnamon stick, finely chopped onion, finely chopped garlic, chopped blanched and peeled tomatoes, cumin powder, salt, cracked black pepper, tomato juice, parsley and sauté? them.
Add the scooped out eggplant flesh in the pan and mash it with a spoon and mix it well with other spices.
Put the eggplant skin on a baking tray.
Stuff it with the prepared eggplant filling and bake it in an oven for 5 10 minutes.
Garnish it with parsley leaves, basil leaves and serve.