Split the eggplants lengthways (keep stalks on) and scoop out the flesh to leave a 1/2 centimeter / 1/2 inch thick skin.

Saute onion in oil until golden. Add spices and cook until aromatic. Add wheat and cook over a moderate heat for half a minute to coat it with the spices. Add enough boiling water to just cover and mix well. Cook over a moderate heat until the water is absorbed. Add more water and continue until the wheat is just cooked, stirring frequently. Take off the heat and add the pomegranate syrup, tahini, dill, and salt.

Lay the eggplants in an oiled ovenproof dish, just large enough to hold them, and spoon the filling into their cavities. Pour 100 milliliters / 2/5 cup of hot water into the dish, cover tightly with foil and bake 25 minutes. Serve with a crisp green salad.

The mixture used here as a stuffing is also good on its own. Kirmizi biber (turkish oily chilli flakes) and nigella seeds are difficult to obtain, but this will still taste great without them. Pomegranate syrup is available from specialist food stores.