Filled Dried Eggplant and Zucchini

Make the dried aggplants and zucchinies wait in water for one night. You can use fresh basil for filling. Put hot water in a pot, add dried vegetables and boil them. After, drain the vegetables and put them on a plate. To prepare the filling; chop the onion very small and the parsley very thin. Dress the garlic. Put onion, garlic and parsley in a big bowl and add chili pepper, mint, salt, black pepper, tomato paste, bulgur and ground beef. Knead all of them with your hands. Fill the dried vegetables with the filling by leaving 1 cm from the top. Fold the edges to the center to close the vegetables. Put them in a pot without leaving any gap and pour pomegranate syrup on them. Add water into the pot and put a plate on vegetables. Cook for 25 minutes at medium fire. Serve with yoghurt.
Bon Appetite!