Start this recipe by slicing the 2 aubergines in half, score the flesh diagonally with a knife and drizzle with 1 tablespoon olive oil. Season with salt and pepper and place on a baking sheet. Cover with foil and bake for 40 minutes. Meanwhile, heat up the remaining tablespoon of oil and soften together the garlic and onion. Add in the mince and brown for 5 minutes before adding in the spices and cook for a further 3 minutes. Season well with salt and pepper, then remove of the heat and mix in the pine nuts, sultanas and chopped parsley. Scoop out the flesh of the baked aubergines, then mix into the meat mixture. Use to refill the aubergine skins and bake in the oven for a further 10 minutes. Meanwhile, mix all the ingredients together for the tahini dressing and put aside. To serve, sprinkle the filled aubergines with the chopped tomato and extra parsley and drizzle over the tahini dressing. Toss over extra mint leaves and serve