Turkish-Style Stuffed Eggplant

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1/3 cup bulgur

2 eggplants , (each 1 lb/500 g)

2 tbsp lemon juice

1-1/2 tsp salt

2 tbsp olive oil

1 lb ground lamb

4 cloves garlic , minced

2 tbsp tomato paste

2 cups diced Spanish onion , (about half)

1 tsp ground cumin

1/2 tsp ground cinnamon

1/4 tsp cayenne pepper

1/4 cup chopped fresh parsley

1 tsp dried mint

2 small tomatoes , sliced

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