Preheat the oven to 200°C.
Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin.
Place the eggplant halves on the baking sheet, cut side up, drizzle with olive oil and season with salt and pepper. Place them in a large baking tray and bake them for 30-40 minutes or until roasted and tender.
While the aubergines are cooking, place the bulgar wheat in a bowl and cover with hot water. Cover that with cling wrap or a plate and set aside for 10 - 15 minutes or until soft.
Mix the bulgar wheat with the raisins, capers ,pistachios, lemon juice and salt to taste.
Scoop out some of the flesh of the roasted aubergine, make sure you don't damage the skin and mix it in with the bulgar wheat mixture. Then fill the aubergine shells with the filling and return them to the roasting tray. Season the lamb chops with olive oil, za’atar spice and salt and pepper.
Place them in a large baking tray with the aubergines and return to the oven for 10 minutes for medium-rare lamb chops.
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