Approximate weight:
1 kg.
Ingredients:
Black eggplant stuffed with a mixture of local minced meat, a small amount of rice, greens, fresh tomatoes, mint, black pepper, salt, and mahshi spices.
Cooking method:
Arrange the mahshi over a layer of sliced onions and tomatoes in a cooking pot, and cover with aluminum foil or a suitable lid.
Add half a cup of tomatoes, season to taste, and cook over 90-degree heat, then gradually reduce the heat to 30 degrees until fully cooked.
Storage method:
Store in the refrigerator for 24 hours at 5 degrees Celsius.
