Zutaten
Aubergine750 grams
Pflanzenöl0- Yogurt with Cranberries600 grams
Ei1 piece
Maisstärke1.5 tablespoons
Knoblauch5 cloves
Getrocknete Minze0.5 teaspoon
Hackfleisch400 grams
Butter2 tablespoons- Pine Nuts0
Salz0
Schwarzer Pfeffer0
Schritte
- 1
Sprinkle salt on the eggplant and let it sit for an hour.
60 Min - 2
Heat the oil and then fry the eggplant until it turns golden.
10 MinBenötigte Werkzeuge:
Bratpfanne - 3
Place the eggplant on paper towels to remove as much excess oil as possible.
5 MinBenötigte Werkzeuge:🍳Kitchen Towel - 4
To prepare the yogurt, place the yogurt in a pot, then add the egg and cornstarch, and heat over the stove until it boils while stirring continuously.
10 MinBenötigte Werkzeuge:
Topf - 5
Add 3 cups of water to the yogurt along with the fried eggplant and let it boil, then leave the pot on low heat for about 30 minutes.
30 Min - 6
Add the garlic, dried mint, and salt, then leave on the heat for two minutes and remove.
2 Min - 7
Heat the butter, then add the ground meat with salt and pepper and fry.
10 MinBenötigte Werkzeuge:
Bratpfanne - 8
Pour the eggplant into a serving dish, then top with ground meat and pine nuts, and serve.
5 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

