Tepsi Baytinijan

Instructions

1. Trim 1 medium aubergine and cut it across into rounds a good 1 cm thick. Lay them out on a tray, sprinkle with 0.25 tsp of the salt and leave to weep for 20 minutes, then press each slice dry with kitchen paper, wet aubergine will spit and drink oil.
2. Meanwhile make the kufta: put 100 g of minced beef in a bowl with 25 g of the onion, coarsely grated, the crushed garlic, 1 tbsp of chopped parsley, 0.5 tsp of baharat, 0.25 tsp of salt and 0.25 tsp of black pepper. Knead hard with wet hands for 2 minutes until the mixture turns sticky and pasty, then shape into 6 flat patties the width of the aubergine slices.
3. Pour the sunflower oil into a small deep pan to a depth of about 4 cm and bring it to 180C. Fry the aubergine in batches for 3-4 minutes a side until deep golden and collapsing, and lift onto kitchen paper. Slice 1 small potato into 5 mm rounds and fry 4 minutes until golden but not fully soft. Finally fry the patties about 2 minutes a side just to colour them; they finish cooking in the oven.
4. Heat the oven to 200C. Slice 1 medium tomato into 5 mm rounds and cut the remaining 25 g of onion into thin rings.