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Ingredients:
Eggplatnt Layer:
3 Large Eggplatnts
1 Tbsp Butter
1 Cup Greek Yogurt
4 Cloves Garlic
1 Tbsp chopped Parsley
1/2 Tsp Salt
Meat Topping:
250g Ground Beef or Lamb
1 Onion, Finley chopped
1 Tbsp Olive Oil
2 Green Bell Peppers, chopped
2 Medium Tomatoes, diced
Salt and Pepper to taste
Drizzle:
1 Tbsp Butter
1/2 Tsp Paprika
Method:
- Heat the oil in a large frying pan add the meat, cook stirring on a high heat until the fat run then add the onion, green peppers, tomatoes, salt and pepper, stir and cook for 10 minutes, set aside.
- Cut slits in each eggplant then place directly onto a gas burner to char the flesh, turning regularly then remove when completely blackened and when you can easily insert a fork.
- Allow the eggplant to cool slightly then peel off the blackened skin, squeeze out excess water, cut off stalks and slightly mash then place in a sieve and allow to drain, set aside
- In a bowl, mix the yogurt and garlic, set aside.
- Place the eggplant mash and butter in a frying and on a medium heat cook stirring for 2-3 minutes, remove from heat set aside.
- Assemble the dish, place the eggplant on the serving dish, pour over the garlic yogurt then top with the meat mixture.
- Make the drizzle, melt the butter in a frying pan then add the paprika and mix well then drizzle over the dish.
- Garnish with parsley and serve hot immediately.
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