Peel the eggplants in lengthwise strips at 1 1/2 cm intervals. Depending on their sizes cut accross into either 2 or 3 pieces and remove the insides of each eggplant.
Put the margarine and the chopped onions into a pan and saute until the onions are tender. Add washed rice and 1 glass of water, close the lid and cook for about 10 minutes over moderate heat. Remove from heat, add the ground meat, salt, black pepper, the peeled-sliced-chopped tomatoes and chopped parsley, mixing all together for about 5 minutes. Stuff the eggplants with this mixture, place in a pan and cover with a plate. Add 1 1/2 glasses water and the lemon juice and cook over moderate heat for about 40-50 minutes. Remove from heat, place in a serving dish and serve.
