Ingredients

Steps

• Heat olive oil in a pan and sauté onion and garlic for 5 minutes until soft.
• Fry the lamb for 5 minutes until browned, then stir in raisins, spices, mint, bulgar wheat, and tomatoes.
• Preheat the oven to 180°C.
• Cut aubergines into cylinders, score the tops, brush with oil, season, and bake for 15 minutes.
• Press a small glass into the aubergine tops to create a hollow without going through the bottom.
• Fill the aubergines tightly with the lamb mixture and bake for 5 minutes to heat through.
• Plate the aubergines with yoghurt, fresh mint leaves, and pomegranate seeds.