Khorash Bourani

submitted by Sister Khairiyah Amatullah

Ingredients

2 medium eggplants 
1 lb. ground beef 
1 medium onion (chopped) 
2 lbs fresh ripe tomatoes 
2½ tbsp. salt 

Directions
Skin the eggplants and cut them in thin (¼ inch) long slices. Sprinkle 2 tablespoons salt over the sliced eggplants and keep in open for one half hour, then wipe and fry to brown. Brown the ground beef with the onion, adding no fat. Cut the tomatoes and when the ground beef is fried, add the tomatoes, 1 teaspoon salt and simmer for half an hour. This dish can be served as a main dish or over rice.