Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below