1 kilogram lamb or beef, cut into small cubes (size of a walnut)
1 large onion, finely chopped
4 medium-sized eggplants
2 peeled and pureed tomatoes
2 tomatoes cut into slices
2 cubed peppers
3 tablespoons butter or margarine
1 handful of parsley
• Stir-fry the chopped onion in a buttered pan, add lamb/beef and continue to stir-fry, mixing. Add the tomato paste, a pinch of salt, pepper, the parsley, a pinch of sugar and some water. Place the pan in the oven (at medium heat) and let the meat cook, until tender and until most of the juices have been absorbed.
• Clean your eggplants in a lined or striped fashion, and cut into small pieces. Let boil until tender soft, and then strain thoroughly. In hot olive oil, fry the pieces of eggplant.
• Place two pieces of eggplant on a platter dish, and add a healthy scoop of your prepared meat and sauce in the center. Fold the ends of the eggplant over the meat, and place a tomato ring (slice) and piece of pepper on top, fastened together with a toothpick.
• Place your “boxadakia” in a large pan, adding half a cup of water and a tablespoon of butter. Bake for 20 minutes until golden brown.