منزلة الباذنجان

Boil the grated tomatoes until they reach the consistency shown in the video

In a pan over heat, add one tablespoon of ghee, then add the ground meat and sauté it well.

Add the chopped onions and sauté until they soften.

Add salt, black pepper, red pepper, seven spices, and garlic, and stir until the meat is fully cooked.

Peel the eggplants in a striped pattern (lengthwise alternating skin and peeled), preferably using small-sized eggplants.

Fry the eggplants in hot, deep oil until golden. You can also use shallow frying if preferred.

To prepare the sauce, mix the tomato paste with the grated, boiled tomatoes, then add salt, black pepper, and hot water, and stir well.

In a baking dish, pour a layer of the sauce at the bottom.

Arrange the fried eggplants on top of the sauce.

Using a knife, make a slit in each eggplant, stuff them with the cooked meat mixture, and garnish with hot or sweet peppers and tomato slices.

Bake in a preheated oven at 200°C (392°F), with both top and bottom heat, for about 20–25 minutes.

If available, sprinkle toasted pine nuts over the dish after baking