Aubergine Kebabs

Aubergine kebabs are a very delicious dish consumed at home and in restaurants. They are a source of fibre and animal protein. Aubergines can be fried in olive oil and the extra oil can be absorbed by the tissue. They are generally consumed with rice as a side dish.

1. Chop the meat into 2cm2 chunks.
2. Wash the tomatoes and aubergines.
3. Cut the stems of the aubergines, peel them off in a striped pattern, cut lengthwise into 2 pieces and chop to a thickness of 3cm.
4. Fry the oil in a pan, add the aubergines and fry until soft by turning them regularly and putting them on a separate plate.
5. Peel, wash and finely slice the onion, add to the pan containing the fried aubergines, add the meat, put the lid on and cook for 40 minutes until the meat boils down.
6. Add water, salt and seasoning, and cook for a further 20 minutes.
7. Spread the meat on a baking tray, then place the aubergines on top of the meat.
8. Slice the tomatoes into 1/2cm thick circles. Place on top of the aubergines.
9. Add the remaining broth.
10. Cook in a preheated, medium-hot oven for 20 minutes.