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Ingredients:


Stew:
2 sliced eggplants
3 sliced tomatoes
1 chopped onion
3 tbsp tomato paste
3 tbsp brown sugar
1/4 cup fresh lemon juice
1 tbsp dry mint
Salt
Pepper
1/4 cup olive oil
Kosher salt

Meat balls
1/2 pound ground beef
1 chopped onion
1 tbsp tomato paste
1 tbsp chopped parsley
1/2 tsp black pepper
Salt


Directions:


Sprinkle kosher salt on the eggplant slices and set aside for 1/2 hour (preferred in sun light)
Mix the meat balls ingredients and make 1 inch size balls then flatten them
Remove any salt and absorb any liquid from the eggplant slices
Fry them to golden and lay them on paper towel to absorb oil
Fry the tomato slices and set a side
In a wide pot fry the onion in 2 tbsp oil to golden
Add the tomato paste and cook for 3 minutes
Make a layer of the eggplant slices
Add a slice of tomato on each eggplant slice, then on top of each add one flatten meat ball
Sprinkle the mint, the sugar and the lemon juice and cook for an hour in low heat



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