First, scoop out the flesh from the eggplants and wash them well. Drain thoroughly.

Prepare the filling: In a little oil, sauté the ground beef. Add a pinch of salt, black pepper, white pepper, red pepper, and ground ginger. Stir well and cook until the meat is done. Place in a strainer and set aside to use as filling for the eggplants.

Stuff the eggplants with the cooked ground beef, then close the opening with some of the scooped-out eggplant flesh.

Heat oil for frying. Fry the stuffed eggplants, turning them occasionally for about 10 minutes. Remove and drain well on paper towels. Set aside.

For the red sauce: In a pot, sauté sliced onions in 2 tablespoons vegetable oil until soft. Add tomato paste, water, a pinch of salt, and spices. Stir well, cover, and let simmer until the sauce thickens.

In a baking dish, layer toasted pita bread, then arrange the stuffed and fried eggplants on top. Pour the red sauce over them. (Optional: Bake in a preheated oven at 350°F (180°C) for 10 minutes to heat through. You can skip the oven and just layer everything if you prefer, but I like to heat it for serving.)

Sauté the nuts in a little butter and vegetable oil until golden. Remove the nuts and set aside, reserving the butter to drizzle over the dish later.

Add another layer of toasted pita bread, then pour the white sauce over the top. Sprinkle the sautéed nuts and some of the cooked ground beef on top.

Drizzle the reserved butter (from sautéing the nuts) over the dish and garnish with chopped parsley. It's now ready to serve.

Serve alongside fresh vegetables and pickles.

Enjoy!