مسقعة الباذنجان

Peel the battiri eggplants thoroughly.

Make a cross-shaped slit at the bottom of each eggplant to speed up cooking and help absorb flavors.

Fry the eggplants in plenty of oil until they turn golden brown, then remove and drain the excess oil.

Boil the lamb with cardamom pods, black peppercorns, cinnamon stick, onion, and bay leaves until the meat is fully cooked.

Strain the meat broth from the spices and onion.

Add water and pomegranate molasses to the broth in large amounts until it becomes noticeably tangy.

Add the fried eggplants into the tangy broth.

Add the cooked chickpeas to the pot with the eggplants.

Add the boiled lamb pieces to the pot.

Let the mixture boil for 10 minutes until the eggplants puff up and the flavors blend well.

Serve the dish hot with rice with vermicelli.