الباطرش السوري

Prick the eggplants and tomatoes with a fork, then roast them in the oven at a high temperature for about half an hour.

Melt one tablespoon of butter in a pan over heat.

Add 0.5 kg of ground beef to the pan and cook it thoroughly until fully browned.

Once the ground beef is cooked, add the roasted and chopped tomatoes to the pan.

Add one tablespoon of tomato paste, a pinch of black pepper, and a pinch of salt. Stir everything together for two to three minutes.

Peel the roasted eggplants and drain them using a sieve

In a bowl, mix the eggplants with five tablespoons of tahini, two tablespoons of yogurt, four cloves of minced garlic, two lemon juices, and a pinch of salt.

Mix everything well without mashing the eggplant

Place the eggplant mixture on a serving plate.

Spread the cooked ground beef mixture over the eggplant.

Melt one tablespoon of ghee in a pan and drizzle it over the dish when serving.