400g lamb (with or without bone or minced – whatever your preference)
2 medium-sized aubergines
1 onion (chopped)
2 garlic cloves (finely chopped)
2 slices of tomato
2 pieces green peppers/
chilli pepper
3 tbsp olive oil
Salt and pepper (to taste)
50g mozzarella (sliced)
50g tomato paste

• Pour olive oil into pan (medium heat).

• Add meat and cook until it browns.

• Add chopped vegetables and sauté for five minutes.

• Add the tomato paste, three cups of water and seasoning, and stir continuously.

• Cover with aluminium foil and place in a preheated oven at 180˚C for 30 minutes.

• Turn off the oven when the mix is tender.

• Slice the aubergine (lengthwise), leaving them to soak in salted water for five minutes.

• Remove aubergines from water, dry with a paper towel and then fry or grill them.

• Place the meat in eggplants and secure with a toothpick.

• Add the slices of tomato, mozzarella cheese and chilli pepper.

• Cook in oven for five minutes, then serve.

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