Heat your oven to 180°C/Fan 160°C/Gas 4. Slice your aubergine lengthways into 8 thin slices. Lay on a tray lined with baking paper. Brush them with 1 tsp olive oil. Season. Bake for 15 mins till softened.
Tip the beef mince into a bowl. Peel and grate the garlic and add half to the bowl. Add 1 tsp of mixed spice and season. Add the pine nuts, saving 1 tbsp. Chop the parsley stalks and add them to the bowl.
Massage the mince with your hands to tenderise it and combine the flavours. Divide into 8. Shape into fat sausages. Place a kofta on top of each aubergine slice. Roll the aubergine around the meat.
Chop up any aubergine slices or ends. Peel and chop the onion. Gently fry the onion and aubergine for 5 mins in 1 tsp olive oil. Add the remaining garlic and cook for 1 min. Add the fennel seeds. Chop the dates and add them to the pan.
Pour in the chopped tomatoes. Half fill the tin with water. Add to the pan. Simmer for 15 mins. Stir now and then till thickened. Toast the remaining pine nuts in a dry frying pan for 2-3 mins till golden. Chop the parsley leaves.
Rinse the bulgar wheat and tip into a pan. Pour in 250 ml boiling water. Season. Bring to the boil. Turn the heat right down. Cover. Simmer for 8-10 mins till the water has been absorbed. Take off the heat. Cover to keep warm.
Once the tomato sauce has cooked for 15 mins, carefully lower in the aubergine wrapped koftas. Spoon a little sauce over each one. Pop on the lid and cook for 20 mins. Add a little water if necessary.
Serve the koftas with the bulgar wheat. Add the toasted pine nuts and parsley scattered over the top.