Lebanese Batenjein Ablama

Description
Lebanese eggplant
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 800 g eggplant
 * ¼ pine nuts
 * 1 onion chopped
 * 350 g minced lamb or beef
 * ¼ tsp seven spices
 * 2 tbsp tomato purée
 * 2 400g cans of crushed tomatoes
 * 1 tbsp lemon juice
 * salt and pepper
 * 2 tbsp oil
 * extra oil for frying

Directions

 * 1) Heat the two table spoons of oil in a pan.
 * 2) Fry the onion, till soft, add the nuts, fry till browned, add the minced meat, spices and a pinch of salt.
 * 3) Fry till the meat is well cooked.
 * 4) Deep-fry the aubergine till browned.
 * 5) Remove and put on kitchen paper, or brush with oil and grill on both sides.
 * 6) Arrange the aubergine in an oven tray.
 * 7) Spread the meat mixture over, pressing it with the back of a spoon.
 * 8) Pour the crushed tomato, mixed with tomato puree, lemon juice salt and pepper over the aubergine.
 * 9) Cook in a hot oven for 45 minutes or till the sauce is thickened.