Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. In the meantime, roast the pine nuts in a little olive oil and chop the parsley.
5. 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.