Eggplant cut into long plates and fry in oil, lay on paper towels. Dry rice is to fry in butter, remove from heat. The meat slices to fry on low heat with 3 tablespoons oil, until the disappearance of the liquid. Grease the form and put the wall plates of aubergine (as pictured). A slide in the middle spread the meat around fried rice. Should look like this: aubergine wall, then rice and meat inside wall of the base. If not, then do not worry, you can figure on the bottom first, then meat or Vice versa. But as I advised, it will be very interesting in the context.

The ends of the plates of eggplant close to the top of the kebab (as pictured). Into the broth add salt and gently pour the kebab. If you have a glass dish with lid, then close the lid, and if it is just a form, close with foil and put in oven at 180 degrees; cook until the kebabs will not draw all the liquid and will rise at the expense of rice. Removing it from the oven, waiting to cool down a little and it would shift to the dish. Although, if this is glass mold, you can serve and cut directly in it. Cut into wide slices-segments and serve.