Stuffed Eggplant Sheikh Mahshi

Peel the eggplant, make a slit with a knife in the middle of each one, and fry them in plenty of oil. Prepare the filling:

Sauté a finely chopped onion in a little vegetable oil, add finely minced meat with a pinch of salt, black pepper and seven spices until the meat is cooked. You can add walnuts or pine nuts to the meat-and-onion mixture if desired. When the fried eggplant and the filling have cooled, stuff the eggplants and place them in a baking dish or pot. Dissolve two tablespoons of tomato paste (concentrate) with water and pour it over the eggplants with a pinch of salt, and let them simmer for about a quarter of an hour over low heat.

Serve this dish alongside Egyptian rice cooked with vermicelli