Overturned eggplant

Ingredients:

2 cups long grain rice, washed and drained
1/2 kg, 16 oz, minced meat
1 medium onion, peeled and finely chopped
1 kg, 32 oz, medium round eggplants
2 tablespoons shortening or butter, for frying meat and onion
4 cups vegetable oil, for frying eggplants
1/2 cup fried pinenuts and almonds
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 cups water

Preparation:

Peel eggplants.
Chop lengthwise into 1 cm thick slices.
Sprinkle some salt over eggplants and leave aside for 1 hour.
Fry eggplants in oil, remove and drain on absorbant paper.
Saute onion with shortening until transparent over medium heat.
Stir in meat, salt and spices.
Cook until meat is brown and tender.
Arrange in layers in a pot: 1/4 quantity meat, eggplants, remaining meat and rice.
Add gradually water.
Place pot over moderate heat.
Boil for 5 minutes.
Lower heat and cook for 20 minutes or until water evaporates.
Turn over pot into a large plate, larger than pot.
Sprinkle fried pine nuts and fried almonds on top of the eggplants.
Serve hot accompanied with yoghurt and salads.