Baked Eggplant Kabab

• 6 long eggplants ( so , Holland ones are expensive, Indian eggplants are too little I ended up with Chinese ones!)
• 2 tomatoes
• 1 onion
• 2 carrots, 2 Italian pepper
• 1/4 or more olive oil
• 1 lbs or more ground beef
• 1 onion/ chopped finely
• 2 cloves garlic/ minced
• 1 tbs tomato paste
• 1 tsp cumin
• 1 egg
• 1 tbs tomato paste
• 3 table spoon olive oil
• 1 cup hot water

1. Cut and Soak eggplants in salty water an 1/2 hour to get rid of bitterness .
2. Put something heavy over them, so they don't get float .
3. Prepare meatballs: mix all the ingredients for meatballs:
4. Set the oven for 400F/ 200 C for Europe In a round pan, arrange the beef and eggplants by alternating with one piece of eggplant and one piece of meat starting from the edge of the pan until all the meat and eggplants are used up.
5. Fill middle of the pan,placing the tomato slices, pepper, carrots and onions.
6. Until they are all secure
7. Prepare sauce, mix oil, paste and water pour over eggplants, if you need add more water.
8. Cover with aluminum folio cook 90 minutes and take off the folio, turn on broiler and cook in middle of rack about 15 minutes, do not leave unattended, every oven have different power, you don't want them get burn.
9. !
10. That's all !
11. enjoy your eggplant kabab!

long eggplants, tomatoes, onion, carrots, olive oil, ground beef, tomato, cumin, egg, tomato, olive oil, water

Taken from cookpad.com/us/recipes/474316-baked-eggplant-kabab (may not work)