# Peel the eggplant
s multi-colored. Rest them in salty water, then remove them from salty water and dry.
# Make some cuts over the eggplant
s by the knifepoint. Pour some oil all over the eggplant
s. Place them into a cooking bag.
# Place the bag into the oven which is preheated to about 375-390 F. Cook it, until the eggplant
# Meanwhile, prepare the filling mixture. Fry the thinly diced onion
s, until they turn into pink. Then, add lamb
cubes on the onion
pieces. Cook until the lamb
cubes gives their broth and soaks again.
# Add thinly chopped pepper
paste and salt. Cook it for 5 minutes. Add thinly diced tomato
es and green peas
. Cover the lid of the pot and cook for 15 minutes.
# Remove the eggplant
s from the oven and place into a small baking tray. Make cuts lengthwise over the eggplant
s. You may enlarge these cuts a bit.
# Divide prepared filling mixture into these cuts. Mix the sauce mixture in a bowl and pour it all over the eggplant
# Place the tomato
slices over the eggplant
s and sprinkle kasar cheese
# Place the tray into the oven which is preheated to 375 F. Cook the meal until the cheese