# Peel the aubergine
s, rest in salt water for half an hour.
# Dice the lamb
, put onto the oil which is getting hot in a pot and roast, when the water evaporates add the finely sliced onion
s, when the onion
s get cooked add salt, black pepper
paste, stir a few times, and then remove from the stove.
# Get the aubergine
s out of the water, dry, slit each into 4 pieces.
# Fry the aubergine
pieces with red-hot oil.
# Place the cooked and drained aubergine
s into a bowl as the plus sign, and place the 3rd piece crosswise, put the drained stuffing into it, cover the outer sides of the aubergine
s on it.
# Put them on a tray upside down, place the onion
slices on it. You can fix them also by the help of toothpicks.
# Repeat this act until all the ingredients finish, pour the drained oil of the lamb
all over the kebab. Cook in 374 F for about 15-20 minutes.
# Serve hot.