1. Grind lamb and onion in a mincer, salt and pepper.
  2. Fry mince meat in butter, stirring constantly, then put on a working surface and beat with a knife, add chopped greens and stir carefully.
  3. Fill with minced meat peeled and blanched eggplants.
  4. Put then in a deep pan, cover with tomatoes.
  5. Pour over broth or some water and stew for 25–30 minutes.
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