Wash the aubergine and core it with a special corer. Keep it in lemon water to avoid turning black.
In the meantime, fry the mincemeat in a dry pan until all the water evaporates; season with salt, pepper, and a dash of cinnamon before adding half of the pine nuts.
Let the mixture cool before stuffing it inside the aubergine.
Pan fry the aubergines for 4 minutes. Fry the onion, add the tomato paste and diced tomatoes, add some water, and then drop the aubergines in. let it cook on medium heat until they are fully cooked. The sauce should be thick and not watered.
Mix the yoghurt with garlic, tahini sauce and salt during this time.
In a serving dish, add the fried bread cubes (leaving some for garnish), add the aubergines and tomato sauce, top it with the yoghurt, and then garnish with the remaining bread and pine nuts.