Anatolian Eggplant Mince Dish `Ali Nazik`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 500 g minced meat, beef or lamb
- 500 g natural yourt
- 1 clove garlic
- salt
- oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees (top / bottom heat).
- Pierce the aubergines with a fork several times, wrap with aluminum foil and place in the preheated oven for about 20 minutes. The eggplants are done when you can press them in easily.
- In the meantime, fry the minced meat in a pan in olive oil and season with salt.
- Season the yogurt with salt, stir in the crushed garlic clove and put the yogurt in the cold.
- Take the aubergine out of the oven and remove the aluminum foil. Then put the eggplants in a colander and let cool a little. Caution: the juice of the aubergines will run out, so place a plate under the sieve. When the eggplants have cooled, peel and chop into small cubes.
- First distribute the aubergines in a flat form. Then spread the minced meat on top and finally spread the yoghurt on top.
- Serve with flatbread.
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