Malzemeler
For the Eggplant Base
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3 eggplants
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4 tablespoons strained yogurt (100g), optionally with garlic
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Salt, black pepper
For the Meat Topping
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350g medium-fat ground beef
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1 onion, diced
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3 cloves garlic, crushed or grated
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3 green chili peppers, finely chopped
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1 red bell pepper, finely diced
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1 tablespoon tomato paste (15g)
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2 tablespoons Livvy Olive Oil (20g)
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1/4 bunch parsley
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Salt, black pepper, red pepper flakes
For Serving
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Finely chopped parsley
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Grilled green chili peppers
Tarifler
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Prick the eggplants in a few places and bake them in a preheated oven at 180°C (356°F) until they are completely soft.
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Once softened, let them cool, then peel off the skins. Finely chop the flesh with a large knife until it becomes a purée.
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While the eggplants are baking, heat the olive oil in a pan and sauté the onion, garlic, and peppers.
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Add the ground meat and continue to cook until browned.
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Finally, stir in the tomato paste, spices, and salt.
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In a bowl, combine the chopped eggplant with salt, black pepper, and yogurt. You can flavor the yogurt with garlic if desired.
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To serve, spread the eggplant mixture on a plate, top with the meat mixture, and garnish with chopped parsley and grilled green chili peppers.
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This recipe yields four servings.
