Prick the whole aubergines all over with a fork, slice in half lengthways through the stalk, then peel and finely chop the garlic and onion. Pick the dill.
Bring a pan of water to a simmer over a medium-high heat. Add the aubergines, pop on the lid, reduce the heat and simmer for 6 to 8 minutes, or until they are tender. Take them out and drain well on kitchen paper.
Preheat the oven to 180ºC/gas 4.
When the aubergines are cool enough to handle, scrape out the flesh with a spoon, being careful not to pierce the skin. Roughly chop the flesh and place it in a large bowl, and arrange the skins in a baking dish.
Heat 1 tablespoon of oil in a pan over a low-medium heat, then add the garlic and onion and gently fry for 3 to 4 minutes, until soft. Stir in the cumin and cook for another minute.
Add the garlicky onion to the bowl of aubergine along with the cooked rice, lentils, raisins and half of the dill, mix well and season to taste.
Stuff the aubergine skins with the rice mixture, and place them back in the baking dish. Drizzle over oil and roast for 25 minutes, until golden.
To make the tomato sauce, place all of the ingredients in a pan over a low-medium heat and simmer gently for 4 to 5 minutes, until thickened. Blitz with a hand blender until smooth.
Spoon the sauce over the stuffed aubergines and serve with the feta crumbled over and the remaining dill scattered on top.