6 pieces of flaked pastry, 1 glass of yoghurt ,1 egg.
For stuffing; 3 long and thin eggplants, 250 grams low fat minced meat, 4 medium sized onions, 2 spoons full of oil, 1 spoon full of tomato paste, 2 tea spoons full of salt, black pepper, chilli pepper.
Partially peel the eggplants and cut them into cubes. Leave them in salted water. Chop the onions. Put the oil and onions in a big pot and brown them for 5 minutes. Add the minced meat and brown for another 2-3 minutes and then add the eggplants. Add the salt, black pepper and chilli pepper and cook it stirring until the eggplants are softened and mashed. Take if off the stove and let it cool. Spread the margarine on the baking tray. Place one piece of flaked pastry on it. Add and spread 1/5 of the eggplant stuffing on the pastry. Place the pastry and eggplant stuffing like this and put the 6th piece of flaked pastry on top. Mix yoghurt and the egg in a bowl and spread it on the pastry. You can add black cumin if you like. Heat the oven to 200 degrees and cook in the oven for at least 30 minutes. Take it out of the oven and pour 1 glass of cold water on it. Wait for it to cool down a bit and then slice and serve.