Slice the eggplants into rounds, sprinkle with salt, and let them sit for 1 hour to draw out excess water.

Rinse and pat the eggplant slices dry, then fry them and set aside.

In a pot, add the broth and all the spices.

Sauté the onions and ground beef, then season with black pepper, seven spice blend, ginger, and cinnamon.

Bring the broth to a boil in the pot, then add it to the pot with the meat and spices. Wait for it to boil, then reduce the heat and simmer for 40 minutes on low heat.

Mix the rice with 1 teaspoon ground cardamom, black pepper, seven spice blend, ground cloves, salt, and oil.

Layer the fried eggplant, seasoned ground beef, more eggplant, and finally the rice in a pot.

Let it rest for 10 minutes to cool slightly, then invert onto a serving platter.