For the filling:

1. Heat the olive oil in a pot and sauté the garlic for 30 seconds then add the garlic and cook until soft.
2. Add the rice and stir for 2 minutes then transfer to a bowl and set aside to cool
3. Add the tomato, parsley, mint, pomegranate molasses, salt and lemon juice. Stir to combine.

For the sauce:

1. Boil the tamarind in 300 ml of water for about 4 minutes over low heat. Remove the pot from the heat and set aside to cool then drain but keep the water.
2. Take 2 cups of water from the boiled tamarind and place them into a large pot along with 2 cups of water, salt, lemon juice and garlic and bring to a boil.

To assemble the yalenji:

1. Stuff each aubergine with 1 tbsp of the filling then place them into the sauce and let them cook for 30-45 minutes.
2. Remove the aubergines from the pot using a slotted spoon and arrange on a serving dish.
3. Garnish with lemon slices.

Tip: This dish is best served cold. Chill in the fridge until ready to serve.