How to cook stuffed aubergines (lebanese dish)

The supplies, Lebanese herbs, tomato paste, a pack of tomatoes, 7 aubergines, butter, 2 cups of rice, 500g of beef lean mints, knife and a scraper

Only 3 quarters of the bowl must be used. First use a knife to cut 2 tomatoes into a bowl, 500g of beef lean mints, 2 cups of rice, 50g of melted butter, a table spoon of Lebanese, some salt and mix.

Use a scraper to cut the inside of 7 aubergines out and stuff it with the mix

Fill the bottom of a pot with tomatoes

Than add the 7 stuffed aubergines on top of the tomatoes

Fill the pot with hot water, add 80g of butter, a table spoon of Lebanese herbs, some salt and put tomato paste in the pot and put the pot on the stove and cook for 30 minutes on medium heat.

Then add the dish on your plate and bon appétit.