Cut the aubergines lengthwise in half. Sprinkle the cut sides with salt and let them sit for 30 minutes.
In the meantime finely chop the onion and garlic cloves.
Gently fry the onions in the ghee or butter. Add the garlic after about 5 minutes and fry both together for another 5 minutes.
Add the chopped tomatoes or cherry tomatoes. Season with turmeric and black pepper. Let them simmer gently.
Fry the mince/ground meat in 1 tbsp vegetable oil. Make sure it is divided in small pieces. You can separate it with a cooking spoon (a heat resistant spatula works best).
Add it to the tomatoes, season with salt, put on the lid and let the mixture simmer over low to medium heat for about 15 minutes.
Make a long, shallow, lengthwise cut in the cut side of the aubergine/eggplant halves. This will broaden the surface of the aubergines, so you’ll be able to fit in more stuffing, once they’re fried.
Fry the aubergines from both sides in 4 tbsp vegetable oil in the pan you fried the meat in.
Fill them with the tomato meat mixture, put on the lid and let them cook for another 30 minutes. If there is too much moisture in the pan, you can remove the lid towards the end of the cooking time.
Serve the stuffed aubergines with aromatic Persian rice or bread.