• Wash rice twice or 3 times, drain then place in a deep bowl, cover with cold water and soak for 30 minutes.
• Meanwhile fry or oven bake the eggplants.

Brown the ground meat:

• In a skillet over medium heat, sauté onions in oil then add ground beef and spices, mix well. Add the tomato paste and mix everything well, cook until browned all around. Set aside.
• Preheat oven to 400F.
• Line an oven safe dish with parchment paper.
• Arrange tomato slice at the bottom of the pan.
• Top that with a layer of the browned ground beef.
• Arrange eggplant slices over the ground beef skin side out.
• Drain rice then add it to a large bowl, with butter and spices. Mix them well.
• Add rice, then pour boiled water or broth over.
• Fold the egg plants over the rice.
• Cover and cook in the oven for 40 minutes.
• Take the dish out fluff the rice on top and taste to make sure it is completely cooked.
• If you feel it needs more water or broth add a quarter cup, cover then return to oven for another 10-15 minutes.
• Let it cool down for 10 -15 minutes before flipping over the serving large plate.
• Remove parchment papers and tomatoes on top, you can eat them if you want.
• Garnish top with chopped parsley and roasted nuts.
• Serve with Tzatziki or yogurt sauce.