Minced meat and eggplant pan with cold garlic yogurt sauce

Ingredients for 4 servings:

• 4 eggplant(s)
• 750 g minced beef and lamb
• 2 onions
• 4 garlic cloves
• Tomato paste
• 300 g rice, cooked
• some water, hot
• 400 ml natural yogurt
• Salt
• pepper
• Pepper, Arabic
• Cayenne pepper
• 2 tbsp, sautéed cinnamon
• Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the eggplants, cut into large cubes, and fry until golden brown. Drain on kitchen paper to remove some of the fat. Peel and finely chop the onions. Add a little oil to a non-stick pan, if possible. Brown the minced meat and onions in it. Press or mince 2-3 garlic cloves and add them. Season with salt, Arabic pepper (or a little Ras el Hanoud), cinnamon, and cayenne pepper. Add the tomato paste and sauté briefly. Pour in hot water so that the minced meat is lightly covered. Add the eggplants and mix. After 5 minutes, add the cooked rice and mix again. Season with salt and pepper and add the yogurt and a crushed garlic clove. Add a little cold water and quickly mix to make a sauce. Pour about a ladleful of sauce over the hot dish. When seasoning, you should always adjust the seasoning to your liking.