Tepsi tawa

Instructions

1. Cut the eggplants into 1 cm slices, salt them and let them sweat for 15 minutes, then pat them dry.
2. Fry the eggplant slices in oil until golden, then drain them on paper towels.
3. Brown the diced lamb in a casserole with a little oil, add the sliced onion and garlic, and sauté for 5 minutes.
4. Add the tomato paste, chopped tomatoes, spices and water, then simmer for 40 minutes until the meat is tender.
5. Preheat the oven to 180 °C. In an ovenproof dish, lay down a layer of eggplant, then a layer of meat and sauce. Repeat, finishing with eggplant.
6. Bake for 25 minutes at 180 °C to brown the top, then serve hot.