Missaa 4 aubergines ½ lb. of meat 1 onion Salt and pepper Oil for frying 1 cup of water or tomato juice Peel the aubergines and slice them. Put them into a colander and sprinkle heavily with salt. Drain well. Mince the meat. Heat some oil in a frying pan, and when it is smoking hot, fry the aubergines. Drain them well. Chop the onion and brown it in a little oil, add the meat and fry it. Put half the aubergine slices in a layer at the bottom of a pyrex dish, then the meat, and finish with another layer of the aubergines. Pour over the water or tomato juice. Put in the oven for 1½-2 hours and cook until dry. Serve. From "Middle Eastern Cooking" by Patricia Smouha middle eastern recipe index christina m k al-sudairy buy the book!