Wash the eggplant, quarter it lengthwise, and slice it thinly. Peel and finely dice the shallots and garlic. Wash and halve the tomatoes. Wash and finely chop the dill.

Bring a pot of 250 milliliters of water to a boil. Add the bulgur to the boiling water, bring back to a boil briefly, then reduce the heat to low, cover, and let it simmer for about 15 minutes. Remove the pot from the heat as soon as the bulgur has absorbed the water, but keep it covered.

Meanwhile, heat a teaspoon of oil in a pan. Add the shallot and garlic and sauté briefly until the shallots are slightly translucent. Add the eggplant and tomatoes, season generously with salt, and sauté for about three to five minutes until the vegetables are slightly softened.

Add tomato paste and sugar, stir briefly, then deglaze the vegetables with strained tomatoes. Simmer over medium heat for at least five minutes.

Slice the halloumi into thin slices. Spread a little oil in a pan and add the halloumi. Fry for about three to five minutes, until the underside is golden brown. Then turn and fry for another two to three minutes, until this side is also golden brown.

Mix together yogurt, dill, the zest of one-eighth to one-quarter of a lemon and two teaspoons of lemon juice, season with salt and pepper.

Fluff the bulgur and divide it between two plates or bowls along with the eggplant mixture and halloumi. Top with the yogurt dip.