Preparation time 15-20 minutes
Cooking time 50 minutes
Serves 6-7

What to prepare:
4 medium-size aubergines (7 ozs. each)
Salt, pepper
2 medium onions, chopped
Oil
9 ozs. beef, minced
Parsley, finely chopped
Coriander spice
1 can ready-made techina (9 ozs.)
(If you wish, aubergines may be replaced by potatoes)

Without peeling, cut aubergines lengthwise, into slices ½-inch thick. Lay slices on a flat board, sprinkle with salt, and leave to drain for ½-hour.

Fry chopped onions in a little oil, until golden. Add minced meat, continue to fry, stirring frequently to prevent meat sticking together. Fry meat until it turns darkish colour. Season with salt, pepper and coriander spice. Add some water to mixture, and let simmer on low heat for 20-30 minutes. Continue to stir during cooking. Fry aubergines on each side until they turn reddish, transfer to a dry dish to allow oil to drain. Arrange half the quantity of fried aubergines in a small baking dish. Cover aubergines with the meat, without gravy. Cover meat with remainder of aubergines, forming top layer. Pour gravy over top layer. Bake in moderate oven for 15-20 minutes.

How to serve:
Cut into squares and serve in flat dishes. Pour spoonful of technia over each helping.

Serve as entré with beer or wines.

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(Created by Chef Arnold Banysh) © All rights reserved by Sharon Publications Israel circa 1970