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