Eggplant pan

Ingredients for 4 servings:

• 3 eggplant(s)
• oil
• 6 large potatoes
• 4 large beefsteak tomatoes
• 500 g minced meat, mixed
• 1 large onion(s)
• salt and pepper
• 4 tbsp tomato paste from the tube
• Thyme
• 1 pot of yogurt, 500 g
• 1 shot of milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cut the eggplant into approximately 1/2 cm thick slices and fry in hot oil until golden brown. Drain on kitchen paper. Peel the potatoes and cut them into thin slices, then cook in salted water for about 15-20 minutes. Drain. Slice the beef tomatoes. Brown the minced meat with the finely diced onion until the meat crumbles. Season generously with salt, pepper, and tomato paste. Place the cooked potato slices on top of the seared minced meat, covering the mince. Place the drained, golden-brown eggplant slices on top. Lightly salt. Arrange the tomato slices on top. Cover each layer completely with the next. Season the tomato layer with salt and pepper, and season with plenty of thyme. Now place the lid on the pan and let it simmer at the lowest heat for about 10 minutes, until the tomatoes begin to break down. Mix the yogurt with salt, pepper, and a splash of milk until a thick sauce forms. Serve separately with the eggplant pan. A refreshing, spicy summer dish.