Alinazik (Eggplant Puree With Yogurt And Ground Meat)
Ingredients
Black pepper 1/2 teaspoon
• Salt 2 teaspoons
• Oil 2 tablespoons
• Margarine 2 tablespoons
• Green peppers 2
• Ground meat 1 4/5 cups
• Red pepper 1/2 teaspoon
• Eggplants 6 medium size
• Garlic 3 cloves
• Yogurt 4 ½ cups
Directions
Servings: 6
Place the ground meat and margarine in a saucepan and simmer on low heat with lid
closed for 20-25 minutes until all the juice is reduced. Add 1 teaspoon salt and the other spices, stir. Wash and dry the eggplants, barbecue on the burner, turning frequently. Peel off the skin, cut off the stems and chop finely.
Sautè the chopped eggplants in 2 tablespoons of oil for 2-3 minutes. Peel the garlic, wash and mince. Add the garlic, yogurt and the remaining salt to the eggplants and mix them throughly.
Remove it to a serving plate and spread evenly. Pour the hot minced meat over the eggplants. Wash the green peppers, remove the stems and chop them 2-3 millimeters thick and sprinkle over the dish.
