Place dried eggplants in hot boiling water. Pour 3 tablespoons of oil and bring to a boil. (Liquid oil will make the eggplants shiny) Put it in a colander when it softens a bit before it gets too melty.
To prepare the interior, add the chopped onions with the oil to the pot. After the onions are slightly cooked, add the minced meat. When the minced meat is slightly melted, add the tomato paste. It is well cooked. Add granulated sugar, salt, red pepper powder, black pepper, and mint. After mixing, the washed and drained rice and grits are added. Add 1 glass of water and simmer until boiling. When the water is removed, the bottom closes. Those who wish can add lemon juice and chopped parsley when the bottom is unstuck.
We are ready. Fill the aubergines one by one. (3/4 of the eggplant will be filled with pasta) Place vertically on the baking sheet. If your last pot has room (like mine), peel and place a potato so the eggplants stand upright and don’t fall over. Thus, it is very well cooked in stuffed potatoes. Add enough water to make it about halfway. A plate is placed on it and the lid is closed. After it boils, it is left to simmer.

..::Enjoy your meal::..