INGREDIENTS  Proportions for 2  chickens of approximately 3 books each one - 3 kilos of aubergines - 1 spoonful with coffee filled well of ginger - 1 spoonful with  saffron mocha coffee (mixture of saffron crushed and saffron flower  out of sachet) - 1 equivocal to the three quarters full of groundnut  oil - 1 clove of garlic crushed - 1/2 fresh lemon juice tea glass (for chicken) - 1/2 with fresh lemon juice glass for aubergines - salt - 1  spoonful with coffee of flour    PREPARATION  To wash aubergines, to cut the tails, to divide them into  two, to put them in salted water and to reserve. To peel  aubergines, in the direction length, while keeping with equal  intervals, of the parts of 2 cm with their skin. To cross out of 2 cm thickness discs. To spread out over a dish, to powder with  salt F in progressively so that they do not blacken. To make fry these discs with ebullient oil, on the 2 sides, to let drain and  reserve. In addition, to cut out chickens of pieces, to place  them in a casserole with their meat offals. To salt, add garlic, saffron, ginger, oil. To cover with two large water glasses. To cook with cover on moderately hot fire while turning over  time to other. To add water in the course of cooking so  necessary. When the chickens are cooked, that their flesh is  detached easily with the fingers, to withdraw them fire. To  drain the aubergine tails and to always pour them in the casserole on  fire. To add a little water in reduced sauce so that they do not blacken. When they are cooked, to add the 1/2 glass to tea of  fresh lemon juice and a spoonful with coffee of flour diluted in a  little water for better binding sauce. To let boil, check the  seasoning and withdraw fire after obtaining a consistent sauce.  To place aubergines in a frying pan, to crush them by fais.ant  them to return on fire, to drain them in a strainer by pressing them  to withdraw superfluous oil from it. To give in the frying pan  on fire. To add 112 to 1 glass with fresh lemon juice tea,  following taste, to mix, check the seasoning well and to pose.  To draw up chickens heated with their sauce in a dish. To  pour sauce around and to place aubergines above chickens. To be  useful quite hot.