This dish is a speciality of Smyrna.
Slice courgettes or aubergines. Sprinkle with salt and leave to drain in a colander for at least ½ hour. If courgettes are used, boil them until tender. Otherwise, fry the aubergines in a little oil until soft, and drain on absorbent paper. Fry the chopped onions until soft and golden.
Chop the courgettes or aubergines finely, and mix with the meat, which has been squashed with a wooden