Toast pine nuts in a pan. Set aside.
Cut pitas in cubes. Fry in olive oil. Allow to cool.
Mix yoghurt with tahini, garlic, lemon juice, salt and chopped parsley. Set aside.
Melt butter in a pan over medium heat, add the meat and stir until dry. Add onion and season with salt, pepper and 7 spices. Cook until fragrant.
Peel the aubergines about 1 cm width (leaving some strips of skin on). Make a slit along the side. Deep fry in oil until golden brown or bake until tender.
In a cooking pan, add the tomato paste and chopped tomatoes. Season with salt, pepper and cumin. Carefully place the fried aubergines over the tomatoes, allow to cook for 15 minutes.