Eggplant Tahchin

Serving 2
2 cups rice
500 g eggplants
200 g onions
1 cup strained yogurt
1 tablespoon tomato paste
Salt and pepper as per taste
2 egg yolks
1 teaspoon turmeric powder
1 tablespoon strong brewed saffron
1/2 cup barberry
oil
Directions:
wash the rice and soak in cold water 2 hours and then strain.
Wash the eggplants as well and peel. Then cut into 2-cm pieces and put in the cold salty water equally for 1 hour. Then strain them too to drain water.
If you want to cook them in the oven, place them in a non-stick dish and add 4tablespoons of oil. Make sure oil is spread all over the pieces. Put in the oven at 210 degrees Celsius r 410 degrees Fahrenheit till golden brown. Remember to turn them over. In case you want to do it over the stove, put a frying pan over the fire. Grease with enough oil and allow the pieces to fry. Once one side is done, turn over till the other side is fried as well.
Chop up the onion finely and fry them in a separate dish equally. Then add in turmeric and tomato paste and saute a bit.
Add grounded meat or cooked soy beans and whisk well. Don't forget to drain the water from the soybeans. Saute them all and add one cup of water. Give it 20 minutes till all the ingredients are done and oil comes up.
Wash the barberry and saute In a small pan.
In a mixing bowl, mix well strained yogurt, egg yolks, brewed saffron salt, and pepper. Add in part of the half-cooked , strained rice and continue mixing.
Take a proper non-stick dish. Pour 3 tablespoons of oil and grease the whole dish. Place half of the mixed rice at the bottom and compress with the back of your spatula.
After that, set a layer of soy beans or meat mixture. Second layer belongs to the fried eggplants and eventually comes sauteed barberry. Put the remaining rice mixture on top and make sure to compress. Cover the dish with aluminum foil properly and set it inside a preheated oven, 175 degrees Celsius or 350 degrees Fahrenheit, for 1 whole hour and wait till the rice is golden in color. Note, The oven should be preheated for a quarter.