John Myers
Ingredients for 4 servings:
- 2 eggplant(s)
- 500 g minced beef or lamb
- 500 g natural yogurt
- 1 garlic clove(s)
- Salt
- oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
very refreshing, easy to prepare
Preheat the oven to 180 degrees Celsius (top/bottom heat). Pierce the eggplants several times with a fork, wrap them in aluminum foil, and place them in the preheated oven for about 20 minutes. The eggplants are cooked when they can be easily pressed in. Meanwhile, fry the minced meat in a pan with olive oil and season with salt. Season the yogurt with salt, stir in the crushed garlic clove, and chill the yogurt. Remove the eggplants from the oven and remove the aluminum foil. Then place the eggplants in a colander and let them cool slightly. Caution: The juices from the eggplants will run out, so place a plate under the colander. Once the eggplants have cooled, peel and chop them into small cubes. First, arrange the eggplants in a shallow dish. Then spread the minced meat on top and finally spread the yogurt on top. Serve with pita bread.
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