Ingredients (Serves 6)
2 kg small eggplant 1 kg cubed meat
1 tea glass of plain oil 4 glasses of water
1 glass of chickpeas
2 tablespoons of tomato paste 2 large sour pomegranates
Salt

Preparation
Soak the chickpeas in water overnight. Wash the cubed meat and put it in a pot. When it turns pink in oil, fry it with a little tomato paste and add the chickpeas, water and salt. On the other hand, clean the green stems of the eggplants and peel off the skins completely. After keeping it in salted water for a while, squeeze the water and cut it with a knife. When the chickpeas are soft, add the eggplants to the pot. When it is almost cooked, add freshly squeezed sour pomegranate juice or lemon salt and a teaspoon of sugar according to taste. Eat it with rice or palm meatballs and green pepper.

*All the balcan in Urfa mouth.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN