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.
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.
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.
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.