Method (for 4-5 People)
Cook the aubergines over a fierce heat. After they are cooked through mix the cooked flesh with grated onion and olive oil.
Place in the center of a serving plate and embellish with sliced tomato, cucumber. Sprinkle over with grated parsley and finely sliced green pepper.. Serve cold as a salad...

Ingredients
1kg Aubergines
Olive Oil
½ Cup of Vinegar
1 Lemon
2 Cloves of Garlic
Salt

For the Sauce
2 Tomatoes
1 Cucumber
2 Green Peppers
1 Bunch Parsley

A dish of cold split aubergine. They say that the Imam - Priest - was so overcome at seeing this dish on offer after his ritual fasting was over that he fainted right away..
Method
Split the Aubergines lengthways and salt them. Meanwhile grate the onion and bell pepper finely and sauté them in some of the oil, then pour this mixture over the finely chopped and skinned tomatoes together with the sliced (in rings) long green pepper, then add some salt and the sugar and cook for about 20 min. Add the crushed garlic and finely chopped parsley after cooking. Wash the aubergines after 10 min. salting and place them in a pan of hot oil- stuff the inside with the cooked tomato mixture and garnish with a large slice of tomato and sliced bell pepper and drizzle with lemon juice. Then adding some water place the dish in a medium oven and bake for 20 mins. This dish is then served cold...

Ingredients (for 8 people)
4 Onions
1 Onion
3 Tomatoes
1 Lemon
1 Green Bell Pepper
1 Long Green Pepper
3 Cloves Garlic
1 Bunch Parsley
5 Tumblers of Olive Oil
½ Tumbler of Water
2 Teaspoons Sugar

This dish is so called as it was a favorite of on of the Sultans of the Ottoman empire and was cooked regularly in the Palace Kitchens.
Method
Brown the grated onion and mincemeat in some of the olive oil. then add the finely sliced and peeled tomatoes with salt and pepper together with three tumblers of water. bring back to the boil and leave to cook through. Cook the aubergines in their skins on a high heat with a little oil or on the coals. After cooking thoroughly remove the pulp and mash finely and discarding the skins.
Mix the flour with the remaining oil together with the aubergine mash and the milk and add some salt. After cooking until the flour is absorbed add the grated cheese just prior to removing the pan from the heat.
Make a ring of this mixture on a serving dish and add the hot meat mixture in the center. Garnish the dish with grated parsley. and serve immediately.
This dish is served hot..

Ingredients (4 - 5 people)
½ Kg of lean lamb mince
6 Aubergines
2 Onions
2 Tomatoes
1 tumbler Milk
3 Tumblers Water
5 Dessert spoons Olive Oil
1 small cup grated cheese
2 Dessert spoons flour
1 Bunch Parsley
Salt, Pepper

Method
Split the aubergines lengthways and cook in some oil on a high heat. Brown the grated onion with the mince in some of the oil and add a little water together with the tomato paste and grated garlic. Place the split aubgergines in a large pan with some oil and water then fill with the cooked mincemeat mixture. Place a round of tomato on top of each with some green pepper rings and cook covered for 20 min. Serve hot garnished with crushed parsley.
This dish is then served hot..

Ingredients (for 8 People)
300 gr lambs mince
8 Aubergines
1 Onion
1 Tomatoes
2 Long Green Pepper
2 Cloves Garlic
1 Tumblers Water
½ Tumblers Olive Oil
2 Dessert spoons tomato salcha
1 Bunch Parsley
Sugar, Salt, Pepper