1 bell eggplant
1/2kg lamb meat
1 clove of garlic
2 teaspoonful of tomato paste
Vegetable oil to fry eggplant slices
Water / lamb broth
Remove eggplants both edges with a knife and wash. After drying it cut its skin like thin stripes. Then cut length wise slices. Mean time cut the lamb meat into cubes and put in a teflon pan. Remove garlic clove’s skin and after wash it cut into small pieces then add in to meat. Put vegetable oil in pan and put both pan on the oven and turn the heat on for both. When oil is ready add eggplant slices in it. Do not forget to stir meat in the other pan.
When one side of eggplant slices are cooked turn them for the other side, and keep string meat time to time.
Put some paper towel pieces on a plate. When both side of eggplant slices are golden brown remove them from oil and place them on the towels.
When meat is well cooked turn the heat off.
Place eggplant slices in a cooking tray and put some meat on them like on the photo above. With some toothpicks close both sides.
Wash tomato and cut into small pieces. Mix them with tomato paste in a small bowl. Add some lamb broth and some salt & pepper in and mix all well. When done pour this on to eggplants and put the tray in oven this time turning heat to 350F.
In about 20-25 minutes eggplants are ready. You can serve with some pasta next to it.