Ingredients
| 4 small | Aubergine(s) |
| 2 | onion(s), chopped |
| 2 toe/s | Garlic, pressed |
| 1/2 kg | Ground beef |
| 1 gr. can/s | Tomato(s) (800 g) |
| 250 g | Sheep’s cheese, grated |
| 2 tbsp | Parsley, chopped |
| 1 tbsp | Tomato paste |
| 1 tsp | Turmeric |
| 1 tbsp | Mint, dried |
| 2 | chili pepper(s), dried, crumbled |
| Salt and pepper | |
| Olive oil |
Preparation
Working time: approx. 30 minutesResting time approx. 30 minutesCooking/baking time approx. 30 minutesTotal time approx. 1 hour 30 minutes
Wash the aubergines, divide lengthwise and scrape out the inner flesh. Then put them in salted water for 1/2 hour to debitter them.
Season the minced meat with salt and pepper and set aside.
Dab the aubergines with kitchen paper and fry them in plenty of olive oil until al dente on both sides. Allow to cool on paper towels.
Sauté the onions in a saucepan with a little olive oil. Crumble in the chili peppers and increase the heat. Add the garlic and deglaze with the tomatoes. Mash the tomatoes, add salt, pepper, turmeric, half of the mint and tomato paste and simmer the sauce for 15 minutes.
Meanwhile, sear the minced meat in olive oil. Cut the scraped flesh of the aubergines into small cubes and add them. Reduce the heat and add a few tablespoons of the tomato sauce to thicken. Finally, fold in the parsley.
Pour the tomato sauce with the remaining mint into a baking dish, add the aubergines, fill with the minced meat and sprinkle the feta cheese on top.
Bake for 30 minutes in a preheated oven at 175 °C top/bottom heat.
As a side dish, I recommend basmati rice and Turkish yogurt with mint.