"Alma-Ata Eggplant."

Ingredients:
- 2 medium-sized eggplants
- 250 grams of ground meat (beef, pork, or chicken)
- 2 large tomatoes (or 1 large can of tomato paste)
- 1 onion
- 2 cloves of garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- a couple of tablespoons of vegetable oil for frying

Instructions:
1. Slice the eggplants into 1 cm thick slices. Sprinkle salt on them and let them sit for 15-20 minutes to draw out any bitterness. Rinse them with cold water and pat them dry with paper towels.
2. Heat a skillet with vegetable oil over medium heat. Fry the eggplant slices on both sides until golden brown. Remove them from the skillet and set them aside on a plate.
3. In the same skillet, add finely chopped onion and garlic. Sauté them until they become soft.
4. Add the ground meat and cook until browned, breaking up any clumps.
5. Transfer the cooked meat, onion, and garlic to a separate bowl.
6. In the same skillet, add the crushed tomatoes (or tomato paste) and simmer for a few minutes. Add ground cumin, paprika, salt, and pepper. Stir well.
7. Return the cooked meat mixture to the skillet with tomatoes. Stir to combine all the ingredients. If needed, add a little water or broth for more liquid.
8. Layer the fried eggplant slices on the bottom of a baking dish or pot. Evenly spread the meat and tomato mixture on top.
9. Cover with a lid and cook on low heat for about 30-40 minutes, until the eggplants become tender and flavors meld together.
10. Serve the eggplants with meat and braised tomatoes hot.