in Turkey

Turkish eggplant mince pan

updated

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Ingredients for 4 servings:

  • 500 g eggplant(s)
  • Salt
  • 4 beefsteak tomatoes
  • 2 onions
  • 3 garlic cloves
  • 6 tbsp olive oil
  • 750 g minced meat, veal or lamb
  • Pepper, from the mill
  • 400 ml meat broth
  • 2 cups yogurt (cream)
  • 1 bunch mint, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, wash, and dice the eggplants. Mix with 1 tablespoon of salt and let stand for 30 minutes. Heat oil in a large pan and brown the meat. Add the onion and diced garlic and fry lightly. Season with salt and pepper. Pour in the meat broth, add the tomato pieces and diced eggplant, and simmer over medium heat for about 20 minutes. Season with salt and pepper to taste. Mix the yogurt with the mint, season with salt and pepper, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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