Batirsch – Aubergine Puree with Minced Meat Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g auberine (s)
- 60 g yourt
- 60 g sesame paste (tahini)
- 12 ml lemon juice
- 150 g veal
- 60 g tomato (s)
- 1 onion (s)
- 25 g pine nuts
- 15 g tomato paste
- 10 ml pomegranate syrup or maple syrup
- salt and pepper
- Butter and oil
- some parsley
- some garlic paste
Print Recipe
Pin Recipe Instructions
- Pierce the aubergines all around with a fork and bake in the oven at 180 ° C for about 40 minutes. Then take it out of the oven and let it cool down in cold water.
- Cut the end of the eggplant and squeeze out the contents - scrape out the rest with a spoon. Add yogurt, sesame paste, garlic paste and lemon juice and puree everything with the hand blender. Season to taste with salt and pepper.
- Clean and finely chop the onion and fry in a little butter and olive oil. Cut the veal into small pieces, add to the onions and fry. Add the cut tomatoes, tomato paste and a little syrup, season with salt and pepper and simmer for about 10 minutes. Take out about half, coarsely puree and add to the sauce again.
- In the meantime, roast the pine nuts in a little olive oil and chop the parsley.
- Make a nest out of the eggplant paste on a plate and place the meat sauce in the middle. Scatter pine nuts and parsley on top and drizzle with a little syrup. Serve with flatbread.
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