Summary

Ingredients

• 4 small eggplant (s)
• 200 g minced lamb
• 25 g pine nuts
• 1 pinch (s) cinnamon
• 2 onions)
• 2 large tomato (s)
• 2 teaspoons tomato paste
• 125 ml water
• 1 pinch (s) sugar
• salt and pepper

For the dip:

• 250 g natural yourt
• 1 teaspoon tahini
• 1 clove garlic, finely chopped
• 3 mint leaves, finely chopped
• 1 squirt lemon juice
• 50 ml water
• salt and pepper

Also:

• 2 thin flat bread (s)
• salt and pepper
• olive oil
• Ghee
• 50 g butter
• Parsley, finely chopped

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Instructions

1. Cut off the stalks of the aubergines, peel off about half of the skin. Salt all around. Fry them all over in a pan in a little olive oil for approx. 20 - 30 minutes and stew until they are soft and collapse all over.
2. For the filling meanwhile, carefully fry the pine nuts in a little olive oil and ghee and set aside on kitchen paper.
3. Finely chop one of the onions and fry in the same pan. When translucent, add ground lamb and a pinch of cinnamon and cook for five minutes. Add half of the pine nuts and season with salt and pepper.
4. Boil water in a saucepan, score tomatoes and scald for about a minute. Then quench, peel and cut into small cubes.
5. Cut the other onion into fine strips and sweat in a little olive oil in a saucepan. Add the tomato paste. After about a minute, add the diced tomatoes, a pinch of sugar, salt and pepper. Cover with about 125 ml of water and simmer for 10-15 minutes with regular stirring with the lid closed.
6. For the yoghurt dip, mix the yoghurt with the tahini, garlic, lemon juice, mint, water and salt and pepper.
7. Cut the bread into 2 cm squares and toast them in a pan with plenty of olive oil and ghee until crispy. Degrease on kitchen paper.
8. To serve, melt the butter in a pan. Place the bread chips on a plate, pour the yoghurt dip and tomato sauce over them, place an aubergine on top, score this lengthways and fill with the mince mixture. Sprinkle with the remaining pine nuts and the chopped parsley. Pour a little melted butter over them.