2 medium eggplants
1 lb ground beef
1 onion chopped
1 garlic clove (chopped)
1 can tomato sauce
3 soft diced tomatoes
3 tbsp vegetable oil
1 tsp each black pepper, all-spice, and salt for flavoring
2-3 pita breads (torn to small pieces and fried or baked until crispy)
2 cups yogurt
1-2 tbsp tahini
1 tbsp lemon juice
1 garlic clove (mashed)
Dice eggplant and place in a pan with oil to sauté until soft.
In small pot, cook ground beef until brown, drain fat and add a little oil to it with spices, salt and chopped onions and garlic. Mix and cover. Cook on low heat until onions soften.
Once eggplant is cooked, add meat mixture to it and mix.
Add can of tomato sauce and chopped tomatoes to the eggplant/meat mix. Stir and cover to simmer.
Add more spices and one tablespoon pomegranate molasses (dibs rumman)..simmer more until fully cooked down.
In separate bowl, mix yogurt, tahini, salt and lemon juice.
In a nice glass dish or rectangular pyrex begin layering:
-Bread on bottom
-Garnish with almonds, parsley and pomegranate seeds