1 kg mutton
2 tablespoons margarine
3 medium size onions
2 medium size tomatoes or 40 gr tomato paste
2 teaspoons salt
1/2 teaspoons pepper
1 and 1/2 kg eggplants
2 tablespoons margarine
2 tablespoons flour
1 and 1/2 glasses milk
50 gr cheese, grated
2 teaspoons salt

– Chop the onions and brown them lightly in melted margarine. Add the meat cut into small pieces. Cook them on medium heat for 10 minutes, stirring from time to time.
– Peel and chop the tomatoes. Add to the meat. Cook until the juice evaporates.
– Add salt, pepper and 2 glasses of warm water. Cover and cook on low heat for 1 and 1/2 hours until the meat is tender.
– Melt the margarine in a saucepan. Add the flour and brown it lightly on medium heat. Leave it aside.
– Grill whole eggplants on gas flame or wood fire until they are burnt outside and very soft inside.
– Hold each eggplant by the stem and hold it 2-3 seconds under running tap water. Then peel the skin off with a knife. Put it on a carving wood and mash it with a fork. Add it to the flour.
– Repeat the same with all the eggplants.
– Put the saucepan on medium heat and cook the eggplants for 5-6 minutes, stirring constantly.
– Slowly add warm milk, salt and finally the grated cheese.
– Serve immediately together with the meat.


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