Slice a lid approx. 1.5 cm wide off the top of each aubergine. Scoop out the inside of the aubergines, leaving a border of approx. 1 cm, brush all around with oil and season with salt, place in the prepared dishes. Finely chop the aubergine flesh.
Heat the oil in a frying pan. Briefly sauté the spring onions, add the aubergine flesh, fry for approx. 6 mins., allow to cool slightly. Mix in the mince along with all the other ingredients up to and including the pepper, stuff the aubergines with the mixture.
Approx. 40 mins. in the centre of an oven preheated to 220°C.
Whisk together the lemon juice and oil, season with salt. Add the rocket and mint, top with the raspberries and mixed seeds. Serve the salad with the aubergines.