Preheat the oven to 220°.

Cut the eggplants lengthwise into 2. Using a knife, one centimetre from the edge of the flesh, make an oval-shaped incision and then spoon out the flesh with a spoon.

Spread 1 tablespoon of olive oil on the inside of the eggplants and season with cumin and pepper. Put them in an oven dish, cover with aluminium foil and put in the preheated oven for 25 minutes.

Add the stock cube to a kettle of water (300ml) and cook the bulgur for 15 minutes.

Wash, peel and cut the onion, garlic and the flesh of the eggplant into pieces. Chop the parsley and mint finely.

Heat 1 tablespoon of olive oil in a pan and fry the onion, the flesh of the eggplant and the garlic. Then add the minced meat. Stir in the tomato passata and let it fry for a while.

Remove the pan from the heat and mix in the bulgur, half of the parsley, half of the mint and 1 tablespoon lemon juice.

Spoon the mixture into the aubergines and sprinkle with almond flakes. Put the eggplants in the oven for another 15 minutes.

Mix the yoghurt with the rest of the mint, parsley and lemon juice. Serve the stuffed eggplants with the spicy yoghurt.