Preheat oven to 400°F or 200°C.

Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with a fork.

Sprinkle with a little olive oil and roast on a wire rack with cut side up. Place in oven and cook for 35 minutes, or until completely cooked through and very soft.

Cut all vegetables.

Cook potatoes and carrots in lightly salted water until soft.

In a skillet, heat cooking oil over medium-low heat and cook onions until very soft. Watch out to not burn them. Stir regularly.

Stir in garlic and minced meat. Increase heat to medium and cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.

Season with thyme, turmeric, salt and pepper to taste.

When eggplant is ready, blend in a small blender until smooth.

Add drained carrots, potatoes, and blended eggplant to the meat mixture. Cook until heated through.

Finish with chopped mint and cook for 30 seconds to 1 minutes more.