The monster of the frying pan. Eggplant, or beytinjan, has proved itself to be one of the most agile and versatile vegetables around. Fried, grilled, boiled, roasted, stuffed, pureed, or pickled, the purplish black undeniable king of the aisle leads an exciting life. Your virtual chef delivers this vegetable-turned-main dish masterpiece. The one and only "tebsi beitnjan" (eggplant stew), just here. Add your recipes, monumentalize our cookbook.

 

 

 

tebsi with kebab
ingredients	instructions
1 kilo (eggplant)	1. Clean and peel the eggplants and then slice each piece into long thin slices, salt them, and then fry well in an oil fryer
¾ kilo ground beef	2. Chop the onion and one bunch of parsley finely and then mix them with the beef, mince together adding pepper and flour. This is Kebab.
2 bunches of parsley	3. Make finger like shaped pieces of kebab.
1 onion	4. Wrap each piece of kebab with the fried slices of eggplant
½ kilo of tomato	5. Lay the all the kebab pieces next to each other in an oven pan.
2 table spoons of flour	6. Squeeze the tomatoes making tomato juice, pour the juice over the pan covering the kebabs and the eggplants, and sprinkle some salt.
Salt and pepper	7. Turn oven on low temperature, check periodically (every 15 minutes)
Vegetable Oil	8. When all the juice has been absorbed, take out of oven, cool for ten minutes and serve with rice