According to Chef Dalal Hanawi's method, 8 pieces of eggplant are hollowed out or slit to remove the pulp. The eggplant can be peeled or left with its skin depending on preference. The onion is divided into two halves, with the first half cut into wedges and the second half finely chopped.
For the filling, we need one tablespoon of ghee in the pan with a teaspoon of cardamom, another teaspoon of cloves, and a little olive oil. Add the finely chopped onion and the meat, and at the end of frying, add a teaspoon of salt and a tablespoon of seven spices.
Stuff the eggplant pieces and then fry them. Fry the bread in olive oil or drizzle the oil over the bread pieces and bake them in the oven.
Set the eggplant pieces aside until the sauce is prepared. Grate the tomatoes with or without their skin depending on preference, and you may add one tablespoon of tomato paste. Boil the meat with one liter of water, and then sauté the onion wedges with a little ghee and garlic in another pot. Add the grated tomatoes, black pepper, and seven spices, then add the eggplant pieces and leave them for 7 minutes after boiling.
For the white sauce (or "Baddoua"), you will need two cups of yogurt, three-quarters of a cup of tahini, one teaspoon of garlic, four teaspoons of lemon juice, and seven spices.
The final step is the assembly: place the toasted bread and tomatoes at the bottom, then add the white sauce, followed by the eggplant and meat (the meat can be omitted depending on preference), and garnish with pomegranate seeds and parsley.