Minced Eggplant Pan with Cold Garlic Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 eggplant (s)
- 750 g minced meat, from beef and lamb
- 2 onions)
- 4 garlic clove (s)
- Tomato paste
- 300 g rice, cooked
- some water, hot
- 400 ml natural yogurt
- salt
- pepper
- Pepper, arabic
- Cayenne pepper
- 2 tablespoon, leveled cinnamon
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Peel the aubergines, cut into larger cubes and deep fry until golden brown. Drain on kitchen paper and allow to degrease a little.
- Peel and chop the onions. Put a little oil in a coated pan if possible. Fry the mince with the onions in it. Press or mince 2-3 cloves of garlic and add. Season with salt, Arabic pepper (or some Ras el Hanoud), cinnamon and cayenne pepper. Add the tomato paste and sauté briefly. Pour hot water over so that the mince is lightly covered. Add the eggplants and mix together. After 5 minutes add the cooked rice and mix again.
- Salt and pepper the yoghurt and add a crushed clove of garlic. Add a little cold water and quickly stir into a sauce.
- Pour approx. 1 ladle of sauce over the hot dish.
- When seasoning, you should definitely season it to your own liking.
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