Minced meat and eggplant stew

Ingredients for 2 servings:

• 2 eggplant(s)
• 4 large beefsteak tomatoes
• 1 gr. can/n tomatoes, chopped
• 150 g minced meat
• 250 g natural yogurt
• 2 tsp hummus
• chili powder
• 1 small onion(s)
• 1 dashes lemon juice
• Paprika powder
• Salt and pepper, black
• 100 ml water
• 25 g almond flakes or chopped almonds
• 200 g flour
• 1 pinch of salt
• 2 tsp cumin, optional
• 60 ml water
• 60 ml milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Marrush

Mix together all the ingredients for the dough. Roll out the dough thinly and fry in a pan with plenty of fat (e.g., olive or rapeseed oil). Turn the flatbread over as soon as bubbles form. The bread can be kept warm in the oven at around 80°C. If you don’t want to make the bread yourself, take two slices of Arabic bread and cut them into squares approximately 4 cm x 4 cm. Fry the squares in plenty of olive oil until crispy on both sides or deep-fry them. Then pat off any excess fat with a paper towel. Mix the yogurt with hummus (or alternatively, 2 teaspoons of sesame paste), lemon juice, and paprika, and chill. Wash and dice the eggplant and tomatoes. Fry the eggplant in a little fat. Fry the onions with chili powder or 1 teaspoon of sambal oelek, add the diced and chopped tomatoes from the can. Season with salt and pepper, and simmer for 10 minutes over low heat. Then add the water and eggplant and simmer for another 15 minutes over low heat. Fry the minced meat separately and season with salt and pepper. Roast the almonds without any additional fat. Serve the tomato and eggplant mixture in a bowl, spread a generous dollop of yogurt sauce on top, and finally, scatter the bread, minced meat, and toasted almonds over the yogurt.