Wash the eggplants and cut them into medium-sized pieces. Fry them in plenty of oil until golden, then place on paper towels to remove excess oil. (Alternatively, you can roast them in the oven after brushing with olive oil.)

Sauté the onion in olive oil until soft. Add the tomato paste and cook for a few minutes.

Add the chopped tomatoes, cumin, salt, and paprika or crushed red pepper. Stir and cook over low heat for 5 minutes, stirring every minute. Add the hot water, cover, and simmer for 15 minutes.

Add the bulgur, stir, cover, and cook over low heat for 30 minutes.

In a mold or deep dish, arrange the eggplant pieces, then spoon the bulgur mixture over the eggplant. Press down gently, then invert onto a serving plate. Garnish with dried mint and paprika or hot red pepper.

Serve with a side of cucumber yogurt salad.