# Peel the
eggplants multi-colored. Rest them in salty water, then remove them from salty water and dry.
# Make some cuts over the
eggplants by the knifepoint. Pour some oil all over the
eggplants. Place them into a cooking bag.
# Place the bag into the oven which is preheated to about 375-390 F. Cook it, until the
eggplants soften.
# Meanwhile, prepare the filling mixture. Fry the thinly diced
onions, 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
peppers,
tomato paste and salt. Cook it for 5 minutes. Add thinly diced
tomatoes and green
peas. Cover the lid of the pot and cook for 15 minutes.
# Remove the
eggplants from the oven and place into a small baking tray. Make cuts lengthwise over the
eggplants. 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
eggplants.
# Place the
tomato slices over the
eggplants and sprinkle kasar
cheese.
# Place the tray into the oven which is preheated to 375 F. Cook the meal until the
cheese melts.
