Sear the aubergines over a flame, then bake them in the oven for 20 minutes. Allow to cool. Peel the aubergines and split them down the middle. Place them in the refrigerator.

Cook the bulgur wheat in boiling water for 5 minutes. Allow to cool.

Cut the celery brunoise-style, chop the mint, and crush the fried corn. Mix all the ingredients with the bulgur wheat and add olive oil and salt. Stuff the aubergines with the mixture.

Chop the mint and mix it into the yoghurt.

To serve:
Pour the yoghurt into the base of the dish. Warm the aubergine in the oven for 4 minutes at 180ş. Place the aubergine on top of the yoghurt and decorate with the radish shoots.