<\/p>\n
350 g dried eggplant<\/p>\n<\/li>\n
200 g ground beef<\/p>\n<\/li>\n
4 tablespoons butter<\/p>\n<\/li>\n
4 tablespoons olive oil<\/p>\n<\/li>\n
4 medium onions<\/p>\n<\/li>\n
4 medium tomatoes<\/p>\n<\/li>\n
1 whole head of garlic<\/p>\n<\/li>\n
200 g pearl onions (shallots)<\/p>\n<\/li>\n
4 tablespoons tomato paste<\/p>\n<\/li>\n
2 tablespoons red pepper powder<\/p>\n<\/li>\n
1 cup boiled chickpeas<\/p>\n<\/li>\n
1 lemon<\/p>\n<\/li>\n<\/ul>\n
Soak the chickpeas overnight and boil them on the day of cooking.<\/p>\n<\/li>\n
Place the dried eggplants in boiling water and cook until softened.<\/p>\n<\/li>\n<\/ul>\n
Saut\u00e9 the ground beef in a heated pot. Once it releases and absorbs its juices, add the olive oil and butter and continue saut\u00e9ing.<\/p>\n<\/li>\n
Add finely chopped onions to the browned meat. When the onions turn translucent, add grated tomatoes and cook for a few more minutes.<\/p>\n<\/li>\n
Stir in the tomato paste, red pepper powder, boiled eggplants, and chickpeas. Add enough water to cover the eggplants and bring to a boil.<\/p>\n<\/li>\n
Once the dish starts boiling, add the pearl onions and whole garlic cloves.<\/p>\n<\/li>\n
About 10 minutes before removing from heat, add the lemon juice and finish cooking.<\/p>\n<\/li>\n<\/ul>\n
Pearl Onions:<\/strong> To prevent them from falling apart during cooking, make a small \u201c+\u201d cut at the root end after peeling.<\/p>\n<\/li>\n Balancing Aroma:<\/strong> After adding onions and garlic, keep the lid slightly open so their strong aroma does not overpower the dish.<\/p>\n<\/li>\n Do Not Wash Before Boiling:<\/strong> It is recommended not to wash dried eggplants before boiling to ensure better texture and flavor.<\/p>\n<\/li>\n<\/ul>\n