Eggplant Mince Casserole

Summary

Ingredients

• 500 g minced meat, mixed
• 2 onion (s), finely chopped
• 1 clove (s) garlic, finely chopped
• 1 eggplant (s), depending on size
• 1 can tomato (s), chopped
• olive oil
• 250 g natural yourt
• 3 egg (s)
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ cinnamon powder
• salt and pepper
• Chilli powder
• 100 g cheese (Gouda or Mozzarella), rated

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Instructions

1. First fry the minced meat in 2 - 3 tablespoons of olive oil, after a while add the finely chopped onions and garlic, continue to fry together. Season with salt, pepper, 1/2 teaspoon cumin, 1/2 teaspoon cinnamon and some chilli. Add the canned tomatoes, reduce the heat and let the sauce simmer gently for a few minutes.
2. In the meantime, fry the aubergine cut into slices in 2 - 3 tablespoons of oil on each side, season with salt and pepper. Then alternately layer the slices with the mince (it`s not much sauce, more like a mush) in a baking dish, finish with aubergines.
3. Mix the yoghurt and eggs, season with salt and a little chilli and pour over the casserole. Sprinkle with the grated cheese and cook at 160 ° C (fan oven) until the top looks golden yellow.
4. In addition, I serve flatbread (bought ready-made), which I bake again in the oven shortly before consumption. Of course, a salad also goes wonderfully with it.