Ali Nazik



For Eggplant Mash

  • 3 eggplants
  • 4 tablespoons strained yogurt (100g), addition of garlic is optional
  • Salt
  • Black pepper


For Minced Beef Topping

  • 350 g medium-fat minced beef
  • 1 onion, chopped in cubes
  • 3 garlic cloves, crushed or grated
  • 3 green peppers, finely chopped
  • 1 red capia pepper, chopped in tiny cubes
  • 1 tablespoon tomato paste (15g)
  • 2 tablespoons of olive oil (20g)
  • ¼ bunch of parsley
  • Salt
  • Black pepper
  • Red pepper


To decorate

  • Parsley (finely chopped)
  • 4 Green pepper (grilled)
  1. Pierce each eggplant in several places and roast them in an oven that is heated to 180 degrees until soft. Green peppers to decorate can be roasted together with eggplants.
  2. When the eggplants are roasted, let them cool, peel off the eggplants and chop them into a puree with a large knife.
  3. While the eggplants are roasted, add olive oil into a pan and sauteé onion cubes, garlic, capia and green peppers.
  4. Add minced beef and continue to sauteé.
  5. Finally add tomato paste, spices and salt.
  6. Put the eggplants into a container, mix with black pepper, salt and yogurt. Addition of garlic into the yogurt is optional.
  7. Put the eggplant mixture in a plate, then add minced beef on it and decorate with green peppers and parsley before serving.
  8. Prepare 4 servings.

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