Cheikh el Mehchi (Stuffed eggplants)
Half peel eggplants and fry in samne (ghee) or oil till brown. Place in pyrex pan. Slit and stuff with fried onion, minced meat and pine nuts. Dilute tomato paste in water and add to eggplants. Cook in hot oven till done. Add lemon juice or pomegrenate sauce to taste.
