John Myers
Cooking: Minced Meat with Eggplant Yogurt
The perfect cooking: minced meat with eggplant yogurt recipe with a picture and simple step-by-step instructions.
* for the eggplant yogurt
- Lamb + beef
- 3 Pointed peppers green
- 1 tsp Tomato paste
- Salt
- Crushed red pepper
- Oil
- Rice
- 2 Eggplant fresh
- 1 tsp Lemon juice
- 100 g Yogurt 10% fat
- 0,5 Solo garlic
- 1 pinch Sugar
- Salt
- Halve the eggplant lengthways, place on a small baking sheet, scratch the peel several times with a knife. Then put it on the top step in the oven and leave it in until the skin is almost black and the pulp is soft (approx. 20 minutes).
- Then scrape out the pulp with a spoon, drizzle with lemon juice and puree finely.
- Peel the garlic and cut very finely. Stir into the eggplant purée, as well as the yogurt. Then season to taste.
- Pour into a sealable container until use and place in the refrigerator.
- Boil rice (amount as required) in salted water. Then let it drain.
- Peel the bell peppers, remove the seeds and membranes and cut into small pieces.
- Heat the oil in a pan, fry the minced meat in it, then add the peppers and cook with them. Add tomato paste and season with salt and Pul Biber.
- Put the rice on a plate, add the minced meat and the yoghurt on top.
- PS: There is still something left of the eggplant yoghurt, I kept it in the refrigerator and then ate it with cold meatballs / kofte.
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