John Myers
Ingredients for 4 servings:
- 500 g minced meat, mixed
- 2 onions, finely chopped
- 1 garlic clove(s), finely chopped
- 1 eggplant(s), depending on size
- 1 can of tomatoes, chopped
- e.g. olive oil
- 250 g natural yogurt
- 3 eggs
- ½ tsp cumin
- ½ tsp cinnamon powder
- salt and pepper
- chili powder
- 100 g cheese (Gouda or mozzarella), grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
perfect for warming up the next day
First, brown the minced meat in 2-3 tablespoons of olive oil. After a while, add the finely chopped onions and garlic, and continue to brown. Season with salt, pepper, 1/2 teaspoon of cumin, 1/2 teaspoon of cinnamon, and a little chili. Add the canned tomatoes, reduce the heat, and let the sauce simmer gently for a few minutes. Meanwhile, brown the sliced eggplant in 2-3 tablespoons of oil on each side, seasoning with salt and pepper. Then layer the slices alternately with the minced meat (it’s not much sauce, more like a mush) in a baking dish, finishing with the eggplant. Mix the yogurt and eggs, season with salt and a little chili, and pour over the casserole. Sprinkle with grated cheese and bake at 160°C (fan oven) until the top is golden brown. I serve this with flatbread (store-bought), which I then reheat in the oven shortly before serving. Of course, a salad also goes wonderfully with it.
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