The recipe is not new. There are a few differences. Let's start. We need a large eggplant. If there is none, take 2 long. I did for 2 servings. Blue pierce in several places and put it in the oven (250 degrees) for 30 minutes or bake on gas put directly into the flame and turn over to bake on each side.

When the eggplant is cooked, allow to cool slightly and remove the skins. I usually cut in half and spoon got out the pulp, then whisk turned it into a puree. Here, the chef offers to cut eggplant with a knife. When you have removed the skin, cut the eggplant into 4 pieces. Attention - do everything on the cutting Board!

Continue to work with a knife and cut the eggplant in large chunks.

Next, add to 2 cloves of garlic and again grind everything together with a knife, helping himself hand, so weight is not scattered around the Board. Make sure that the garlic was quite finely and evenly chopped and has not lost in the eggplant:)

1 tbsp of tahini add the juice of half a lemon and a little water and whisk turn into a homogenous, slightly watery, mass. Put it to the eggplants, salt to taste, and again with a knife continue to chop so that tahina covered the whole mass of eggplant evenly.

In a pan heat a tablespoon of vegetable oil and put our stuffing. It should not just fry and fry.

When the beef is almost ready, add the parsley (the original desired fresh rosemary, but I didn't have, if you have, then do it with him). I had to add some parsley, I added parsley. Put another piece of butter and mix well. Butter gives a special flavor and aroma to the meat, only it is not necessary to broil, but only to melt and mix so all the mince is covered with them. Yes, pepper to taste. No more spices to add, he advises, except the salt and black pepper.

Assemble the dish. On a plate put the pasta eggplant and tahini, sprinkle the top lightly with olive oil, and put up the finished meat with liquid. Decorate with sprig of parsley or rosemary and serve.

Serve side dish of rice or potatoes, to meat dishes, especially barbecue! Bon appetit! As you can see, very minor details changed not only the look of the dish, but its taste!