Summary

Ingredients

• 1 large eggplant (s)
• 500 g minced beef or lamb
• 1 spring onion (s)
• 700 g yourt, 10% (Turkish or Greek)
• 1 cup basmati
• 5 clove (s) garlic
• 1 teaspoon Ras-el-Hanout spice mix
• 2 tablespoon sugar beet syrup
• 1 hot pepper (jalapeno or milder)
• 200 g cherry tomato (s) or date tomatoes
• 5 tablespoon flour
• 50 g sheep cheese or feta
• salt
• olive oil

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Instructions

1. Cut the aubergine into 1 cm thick slices (at least 4 slices, maximum 6), salt on both sides and place on kitchen paper for 20 minutes. Roughly chop the spring onion. Roughly chop 150 g tomatoes, cut the rest in half. Core the peppers and chop them into small pieces (attention: wash your fingers thoroughly afterwards!).
2. Preheat the oven to 200 ° C top / bottom heat.
3. Fry the minced meat in a little olive oil with the 150 g chopped tomatoes, Ras-El-Hanout, 3 crushed garlic cloves and the spring onion as well as approx. 50 ml water over high heat. Finally add the sugar beet syrup and season with salt. Set aside the minced meat mixture.
4. Dab and flour the aubergine slices and then fry them brown on both sides in very little olive oil over high heat. Then place on a baking sheet and coat each with a small mountain of minced meat mixture. Crumble the sheep cheese over it and place 3 - 4 half tomatoes on each slice. Pour a little olive oil over them and salt the tomato halves. Place the tray on the middle rack in the oven and reduce the temperature to 100 ° C.
5. Bring the rice to the boil with 2 cups of water and a pinch of salt and cover it on the switched-off hotplate for about 15 minutes.
6. Meanwhile, season the yoghurt with 2 crushed garlic cloves and salt and stir well.
7. When the rice is cooked, serve with the eggplant boats and the yoghurt.