Peel the eggplants,cut into thick circles, about 1 cm in size

Keep the salted eggplants pieces aside to drain

Fry the eggplants in heavy oil until they turn gold in colour,

Remove the eggplant pieces from oil and set aside

Dissolve the cornstarch in a cup of water

Then in a cooking pot,pour yougurt, and then starch water gradually, with  continuous beating until a smooth mixture is obtained without lumps.

Cook the yougurt on high heat,stir continuously without stopping to boil, add hot water and stir constantly until boiling again

Add eggplant pieces to the yougurt,and cook on low heat for about 20 minutes. In the last minute, mix the smashed garlic cloves,mint and salt together and add to the yougurt

In a frying pan,heat the ghee and fry pine nuts untill they are gold in colour,set aside,and then fry mince meat (in the same pan),untill it is cooked,then add the spices (salt and spices)

In a suitable serving dish, pour  Sheik Al mehshi (eggplants with yougurt)
Garnish with minced meat and pine nuts

Serve hot with rice with vermicelli

By: Rima Abu Baker