# Chop the meat in matchbox sized pieces, pour the mixture of oil, salt, oregano, crushed red pepper
and grated onion
on it, and leave in the fridge overnight.
# The day after, fry the meat without adding extra oil until it colourizes. Then put into a pot and add 3 cup water and boil.
In the meantime peel the eggplant
s, cut into two pieces, in order to get their rancid away put them into salt water.
# Dry the eggplant
s well, fry with the oil until it colorizes, and then add them on to the meat which is boiling (Meat must be boiled at least 35 minutes)
# Cut the pides as squares and place on a service plate (1 pita is 1 portion) , pour some water, which we used for boiling the meats, over the pides to soften them, and then pour the mixture of garlic
, put the eggplant
s and meat on the top.
# To garnish sprinkle parsley and crushed red pepper