Summary

Ingredients

• 2 eggplant (s)
• 500 g minced meat, beef or lamb
• 500 g natural yourt
• 1 clove garlic
• salt
• oil

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Instructions

1. Preheat the oven to 180 degrees (top / bottom heat).
2. 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.
3. In the meantime, fry the minced meat in a pan in olive oil and season with salt.
4. Season the yogurt with salt, stir in the crushed garlic clove and put the yogurt in the cold.
5. 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.
6. First distribute the aubergines in a flat form. Then spread the minced meat on top and finally spread the yoghurt on top.
7. Serve with flatbread.