Preheat oven to 180°C/350°F/Gas Mark 4. Split eggplants lengthways (keep stalks on) and scoop out flesh to leave a ½ cm(¼ in) thick skin. Finely chop the flesh. Sauté onion in oil until golden then add spices and cook until aromatic. Add cracked wheat and cook over a moderate heat for half a minute to coat it with the spices, then add eggplant and cook another minute. Add enough boiling water to just cover and mix well. Cook over a moderate heat until water is absorbed. Add more water and continue until wheat is just cooked, stirring frequently. Remove from heat and add pomegranate molasses, tahini, dill and salt.
Lay eggplants in an oiled ovenproof dish, just large enough to hold them, and spoon filling into their cavities. Pour 100 ml(3 ½ fl oz) of hot water into dish, cover tightly with foil and bake 25 minutes. Serve with a crisp green salad.