Name: Aubergine Purée with Yoghurt Sauce and Minced Meat (Ali Nazik)
Yield: To Serve 6
Cuisine: Turkey
Ingredients: 1 quantity yoghurt and garlic sauce; 50 g/2 oz tomatoes, peeled, deseeded and chopped or 1 tsp tomato purée; ¼ tsp ground black pepper; ¼ tsp red pepper; 125 g/4 oz minced lamb; 1 tbsp finely chopped green peppers; salt to taste; 500 g/1 lb aubergines; 50 g/2 oz onions, finely chopped; 25 g/1 oz cooking fat or butter; ¼ tsp dried thyme

Preparation info

To Serve
6

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Ingredients

500 g/1 lb aubergines
1 quantity yoghurt and garlic sauce

Method

Prepare and cook the aubergines as specified in the recipe for hünkar beğendi, purée and mix with half the quantity of yoghurt and garlic sauce. Sprinkle with salt if necessary.

Heat the fat in a pan and fry the onions for 3–4 minutes until golden. Add the mince and peppers and fry for 7-8 minutes, stirring, until the meat absorbs its own juices.