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400 grams of lamb or beef

8 eggplants

3 onions

2 tablespoons tomato paste

2 tablespoons fresh lime juice

cooking oil


black pepper


Peel onions and cut into thin slices. Fry in oil until slightly golden. Cut meat into small pieces and fry with onions. Bring 2-3 glasses of water to a boil, and add to meat. Add salt and pepper, and cook over medium heat for about one hour. When meat is cooked, there should be about one glass of water left. Add tomato paste and lime juice, mix well.

Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt on both sides and fry in oil on both sides over medium/low heat until golden. Place eggplants over meat but do not mix. Place the lid on and cook over low heat for 10 minutes.

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