How to make
Soak the bulgur in water overnight. Clean the vegetables. Halve the eggplants, carve them out and salt, then leave them to drain out their bitterness. Salt the insides, which you need to chop up.
After 20-30 minutes, wash and dry the eggplants. Preheat 1/3 cup (90 ml) of oil and fry the chopped onion, grated carrot, the insides of the eggplants and finally, the mince. Fry while stirring until the mince changes color and crumbles. Add the drained bulgur and 2/5 cup (100 ml) of water.
Once the liquid is absorbed, remove it from the heat and season with spices to taste. Wash the tomatoes and remove their soft insides. Finely chop the skins and mix them into the stuffing.
Fill the eggplants with the stuffing and smooth out their tops. Arrange them in a greased tray, top with 2/5 cup (100 ml) of warm water and put it to bake in a moderately heated oven until ready.
