# Peel the
aubergines, 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
onions, when the
onions get cooked add salt, black
pepper and
tomato paste, stir a few times, and then remove from the stove.
# Get the
aubergines out of the water, dry, slit each into 4 pieces.
# Fry the
aubergine pieces with red-hot oil.
# Place the cooked and drained
aubergines 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
aubergines on it.
# Put them on a tray upside down, place the
onion rings,
tomato and
pepper 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.
