Minced Meat and Eggplant Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 eggplant (s)
- 4 large beefsteak tomato (s)
- 1 large can / s tomatoes, chunky
- 150 g minced meat
- 250 g natural yourt
- 2 teaspoons hummus
- Chili powder
- 1 small onion (s)
- 1 squirt lemon juice
- Paprika powder
- Salt and pepper, black
- 100 ml water
- 25 g flaked almonds or chopped almonds
For the dough: (Arabic bread)
- 200 g flour
- 1 pinch (s) salt
- 2 teaspoons cumin, optional
- 60 ml water
- 60 ml milk
Print Recipe
Pin Recipe Instructions
- Mix together all the ingredients for the dough. Roll out the dough thinly and fry it in enough fat (e.g. olive or rapeseed oil) in a pan. As soon as bubbles form, turn the flatbread. The bread can be kept warm in the oven at around 80 ° C.
- If you don`t want to make the bread yourself, take 2 slices of Arabic bread and cut it into approx. 4 cm x 4 cm squares. Fry or deep-fry the squares in plenty of olive oil on both sides. Then dry off the fat with kitchen paper.
- Mix yoghurt with hummus (alternatively also 2 teaspoons sesame paste), lemon juice and paprika powder and chill.
- Wash and dice the aubergines and tomatoes. Fry eggplants with little fat.
- Fry the onions with chilli powder or 1 teaspoon sambal oelek, add the diced and chopped tomatoes from the can. Season to taste with salt and pepper and simmer for 10 minutes over low heat. Then add the water and eggplants and simmer for another 15 minutes over low heat.
- Fry the minced meat separately, also season with salt and pepper. Roast the almonds without any additional fat.
- Serve the tomato and eggplant mixture in a bowl, spread a large dollop of yoghurt sauce on top and finally spread the bread, minced meat and roasted almonds on top of the yoghurt.
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