1/2 lb (227g) Ground Beef
1 Bunch Fresh Parsley
1 Small Onion
2 Garlic Cloves
7 Tbsp Vegetable Oil
1 Tbsp Tomato Paste
Ground Chili Pepper, Salt
1- Dice the onion.
2- Clean and peal the eggplants.
3- Slice the garlic cloves.
4- Mince the fresh parsley.
5- Slice the tomatoes.
1- Fry diced onion with 2 tbsp vegetable oil in a pot until translucent.
2- Add sliced garlics to the fried onions. Add stew seasoning (advieh) and ground chili pepper and stir.
3- Add ground beef and continue frying until the beef becomes brown.
4- Add tomato paste and salt, and stir well.
5- Add the minced parsley to the pot, continue the heat for few more minutes.
6- In a separate pot, add 3 tbsp vegetable oil, cut each eggplant half way and fry.
7- Take a bigger pot, add 2 tbsp vegetable oil, lay half of the sliced tomatoes on the bottom of the pot.
Warning: Allow the eggplants and beef mixture to cool down before moving on to the next step.
8- Fill eggplants with the beef mixture. and seal with wooden toothpicks.
9- Lay the eggplants on top of the tomato layer.
10- Lay the rest of the sliced tomato on top of the eggplants.
11- Cover the pot with a lid.
12- Simmer for ten minutes over medium heat.