Preheat your oven to 200°C (400°F). In a large bowl, combine the ground meat, grated onion, minced garlic, cumin, paprika, black pepper, and salt. Mix thoroughly, kneading the mixture for a few minutes to ensure the spices are well blended and the mixture is smooth.

Divide the meat mixture into small portions and shape each into a small round patty, about the same diameter as the eggplant rounds. Each skewer will alternate between eggplant and meat, so make enough patties to match the eggplant slices.

Place an eggplant slice on a flat surface, then stack a meat patty on top. Repeat with another eggplant slice, followed by a meat patty, creating a layered structure. Press each stack slightly to secure the layers.

Carefully thread the stacked eggplant and meat layers onto a skewer, beginning and ending with an eggplant slice. Repeat until all the eggplant and meat pieces are assembled onto skewers.

Arrange the skewers in a baking dish. Drizzle olive oil over the skewers, ensuring each piece is lightly coated. This helps the eggplant soften and the meat brown nicely.

Place the baking dish in the preheated oven and bake for 30-35 minutes. After the first 15 minutes, turn the skewers to allow even cooking. The meat should be well cooked, and the eggplant tender and golden.

In the last 10 minutes of baking, add tomato slices and bell pepper pieces to the baking dish around the skewers for extra flavour. These vegetables will roast alongside the kebabs, adding a burst of colour and flavour.

Remove the kebabs from the oven and serve directly on a platter or individual plates. Garnish with fresh parsley if desired and serve with warm pita bread or rice. For added flavour, drizzle a bit of yogurt sauce over the kebabs or serve it on the side for dipping