John Myers
Ingredients for 4 servings:
- 1 large eggplant(s)
- 500 g minced beef or lamb
- 1 spring onion(s)
- 700 g yogurt, 10% (Turkish or Greek)
- 1 cup basmati
- 5 garlic cloves
- 1 tsp Ras-el-Hanout spice mix
- 2 tbsp beet syrup
- 1 pepper (jalapeno or milder)
- 200 g cherry tomatoes or date tomatoes
- 5 tbsp flour
- 50 g sheep’s cheese or feta
- Salt
- olive oil
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Cut the eggplant into slices just under 1 cm thick (at least 4 slices, no more than 6), season with salt on both sides, and place on kitchen paper for 20 minutes. Roughly chop the spring onion. Roughly chop 150 g of tomatoes and halve the rest. Deseed and finely chop the peppers (be sure to wash your fingers thoroughly afterward!). Preheat the oven to 200°C (top/bottom heat). Fry the minced meat in a little olive oil with the 150 g chopped tomatoes, ras el hanout, 3 crushed garlic cloves, the spring onion, and about 50 ml water over high heat. Finally, add the sugar beet syrup and season with salt. Set the minced meat mixture aside. Pat the eggplant slices dry and dust with flour, then fry them on both sides in very little olive oil over high heat until browned. Then place them on a baking tray and cover each with a small mound of the minced meat mixture. Crumble the feta cheese over the rice and place 3-4 tomato halves on each slice. Drizzle with a little olive oil and season with salt. Place the baking sheet on the middle rack of the oven and reduce the temperature to 100°C. Bring the rice to a boil with 2 cups of water and a pinch of salt. Cover and let it swell on the turned-off stovetop for about 15 minutes. Meanwhile, season the yogurt with 2 crushed garlic cloves and salt, and stir well. When the rice is cooked, serve with the eggplant boats and yogurt.
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