Make deep slits along the beef loin and rub salt, ground black pepper, ground coriander, paprika, and olive oil all over the meat.

Stuff the crushed garlic into the slits of the beef and insert the onion half-rings. Tie the beef with kitchen twine to hold everything together.

Spread remaining onion half-rings on a parchment paper. Place the tied beef on top, wrap it in parchment and cover it with foil. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes.

Slice the eggplants and sprinkle them with salt. Let them rest for about 10-15 minutes to draw out moisture.

In a small saucepan, cook orange juice, brown sugar, and soy sauce together until thickened for the glaze.

After initial baking, remove beef from oven and brush glaze generously over the meat. Return to oven for an additional 15 minutes.

Rinse salted eggplant slices to remove excess salt and pat them dry. Heat olive oil in a pan and fry slices until golden brown.

In a bowl, combine chopped cherry tomatoes, finely chopped garlic, cilantro, parsley, olive oil, salt, and pepper. Toss gently to mix.

Slice the beef into thick portions and plate it with the eggplant-tomato salad on the side.