Turkish Eggplant – Chopping Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g auberine (s)
- salt
- 4 beefsteak tomato (s)
- 2 onions)
- 3 clove (s) garlic
- 6 tablespoon olive oil
- 750 g minced meat, veal or lamb
- Pepper from the grinder
- 400 ml meat broth
- 2 cups yogurt (cream)
- 1 bunch mint, chopped
Print Recipe
Pin Recipe Instructions
- Clean and wash eggplants and cut into cubes. Mix with 1 tablespoon of salt and let steep for 30 minutes.
- Heat the oil in a large pan and brown the meat in it. Add onion and garlic cubes, also fry lightly. Season with salt and pepper. Pour meat stock, add tomato pieces and aubergine cubes and let simmer over medium heat for about 20 minutes. Season to taste with salt and pepper.
- Mix yoghurt with mint, season with salt and pepper and serve with it.
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