Preheat the oven to 200°C/392°F/Gas 6. Half peel the eggplants, leaving a strip unpeeled between each peeled section, down the eggplants. Chop them up into cubes, no bigger than an inch in size.
Place eggplants into a large mixing bowl. Place a flat dinner plate on top of the eggplants to weigh it down. Add 1 tsp of the salt and fill up with enough water that the eggplant is completely submerged underwater. Let the eggplant stay like this for 10 minutes.
Drain the eggplant and place in a wide baking tray. Bake for 50 minutes, or until cooked and golden. Once the eggplant is cooked add the lamb, the chopped potatoes and the crushed garlic to the baking tray.
In a jug, mix the tomato paste, black pepper, cumin and remaining salt into the boiling water. Carefully pour this mixture over the contents of the tray evenly. Cover the tray with aluminium foil and place back in the oven to bake for 45 minutes to cook. Take out of the oven and remove the foil. Cook without foil for 25 minutes, until the meat and potatoes are glazed. Enjoy!