
- 1.5 kg eggplants, medium size, peeled and cut into quarters
- 2 cups vegetable oil for deep frying
- For the stuffing:
- 2 tablespoons vegetable oil
- 2 medium onions or 250 g, chopped
- 0.5 kg minced lamb
- 2 cubes MAGGI Chicken Stock crumbled
- 0.5 teaspoon seven spices
- 3 tablespoons pine seeds toasted
- For the sauce:
- 1 clove garlic crushed
- 2 medium tomatoes or 300 g, peeled and pureed
- 0.58 g seven spices
- 1 cube MAGGI Chicken Stock
- 2 tablespoons tomato paste
- 2 cups or 500 ml water