Top with onion, garlic and vegetable oil and cook over high heat.
Cover and reduce heat to low about 15 - 20 minutes or until the meat is well cooked.
Remove the cover and cook 2-3 more minutes on high heat.
Cut the eggplants into small cubes. Fry in vegetable oil or lay them into a baking sheet, drizzle with olive oil and bake on high heat for about 20-25 minutes. Stir occasionally to prevent the eggplants to stick to the baking sheet.
Instructions for the Sauce
Mince or crush the garlic، cut the hot green pepper into small pieces, cut the tomatoes into small pieces.
Fry the garlic slightly in olive oil until golden.
Stir in the hot peppers over the garlic. stir one minutes
Stir in the tomatoes for 2 minutes.
Add the tomato paste, pomegranate paste (if used), spices and the stock.
Simmer on medium heat for about 20 minutes.
Add the chopped fresh coriander and the fried eggplant cubes.
Cut the bread into medium size squares and fry in little vegetable oil. Or drizzle some oil and bake in oven. Stir occasionally until golden brown.
Add the yogurt, tahini paste, salt and garlic into a bow. Whisk until well-combined.
lay evenly the fried bread into a large serving dish about 40cm.
Pour the cooked sauce with the eggplant over the bread. (a thin layer)
Spread the prepared yogurt evenly on top of the sauce.
Spread the cooked minced meat evenly on top of the yogurt.
Garnish with minced fresh parsley and pine nuts. Serve.
Amount Per Serving
Calories 90Calories from Fat 5
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Total Carbohydrates 21g7%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.