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Cut eggplants (unpeeled) into rings. Sprinkle with salt and let stand for one hour. Wash under water and dry. Sautee onions in one tbs. oil until soft. Add garlic and meat and fry until lightly browned. Remove from heat and add tomato paste/water mixture. Set aside.

Sprinkle flour on eggplant slices and fry in one tbs. oil until brown. Layer fried eggplant slices in a casserole dish with meat mixture. Repeat layering until full. Bake for 40 minutes. Mix corn starch in stock/water, add eggs and pour on top of meat mixture. Return to oven and bake at 325 degrees Fahrenheit (170 degrees Celsius) until gravy begins to be absorbed. Serve hot.


  • 1 lb. ground lamb
  • 4 eggs, slightly beaten
  • 3 chopped onions
  • 2 tbs. flour
  • 2 cups water or vegetable stock
  • 1/2 cup tomato paste mixed with 1/4 cup water
  • 2 cloves garlic, crushed or cut into small pieces
  • 1 tbs. corn starch
  • 2 tbs. oil
  • 1 tsp. salt

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