Ingredients
For the Aubergine Base:
- 3-4 large aubergines (eggplants)
- 500g thick yogurt
- 3-4 cloves garlic, crushed
- 2 tablespoons olive oil
- Salt to taste
For the Meat Topping:
- 500g minced lamb or beef
- 1 large onion, finely chopped
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Grill the Aubergines: Pierce the aubergines with a fork and grill them over an open flame or in the oven until the skin is charred and the flesh is soft (about 20-30 minutes).
- Prepare the Aubergine Purée: Once cooled, peel the charred skin and mash the flesh. Mix with yogurt, crushed garlic, olive oil, and salt until smooth and creamy.
- Cook the Meat: Heat butter in a pan, add chopped onion and sauté until soft. Add minced meat, paprika, salt, and pepper. Cook until browned and fully cooked.
- Assemble: Spread the aubergine-yogurt mixture on a serving plate. Top with the cooked minced meat.
- Serve: Garnish with fresh parsley and serve hot with flatbread or rice.
Tips
For best results, grill the aubergines over charcoal for that authentic smoky flavor. Make sure the yogurt is thick and strained to avoid a watery consistency.