Eggplant Minced Meat Pan with Yogurt Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large eggplant (s)
- olive oil
- 1 onion (s)
- 2 cloves garlic
- 350 g round beef
- salt and pepper
- oregano
- Chilli pepper (s) or chilli flakes
- 150 g feta cheese
- 150 g natural yourt
Print Recipe
Pin Recipe Instructions
- Dice the aubergine and fry in olive oil for about ten minutes. Peel, chop and add the onion, briefly fry the peeled garlic, finely chopped. Add the minced meat and fry until it is crumbly. Season to taste with salt, pepper, chilli and oregano.
- Mash the sheep`s cheese with a fork and stir into the yogurt. Season with black pepper.
- When serving, add a large dollop of yogurt and cheese mixture to each serving of the minced meat and eggplant mixture.
- Flatbread and a tomato or cucumber salad tastes good with it.
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